New England Clam Chowder
- 4 slices bacon, diced
- 3 tablespoons butter
- 1 1/2 cups chopped onion
- 1 1/2 cups water
- 2 (10-ounce) cans minced clams, drained, juice reserved
- 4 cups peeled and cubed potatoes
- 1 1/2 teaspoons salt
- Freshly ground black pepper
- 3 cups half-and-half
- Crackers, for garnish
- 1/8 cup chopped chives, for garnish
Place diced bacon in large saucepan with the butter. Cook on medium heat until almost crisp; add onions, and cook 5 minutes. When onions are translucent, stir in water, clam juice and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered until the liquid has reduced by half. Potatoes should be fork tender. Pour in half-and-half and simmer for a further 5 minutes. Adjust seasoning and add chopped clams just before serving, (otherwise clams will be tough). Garnish with crackers and chopped chives.
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