New England Clam Chowder
(from Betty’s recipe box)
Source: Allrecipes.com
Prep time: 20 minutes
Cook time: 30 minutes
Serves 4 people
Categories: Soups
Ingredients
- 4 slices bacon
- 1/2 c chopped onion
- 4 potatoes, peeled and cubed
- 2 (5 oz) cans minced clams
- salt and pepper to taste
- 1 tbs all-purpose flour
- 1 c bottled clam juice
- 1 c half and half
- 1/2 c heavy cream
- 2 tbs chopped fresh parsley
Directions
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In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.
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In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.
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Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.
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Add the half and half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream. Allow to heat through, about 5 minutes. DO NOT BOIL. Garnish with the parsley and crumbled bacon.