New England Clam Chowder
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 779
- Total Fat
- 44
- Saturated Fat
- 23
- Carbohydrates
- 50
- Dietary Fiber
- 5
- Sugar
- 12
- Protein
- 47
- Cholesterol
- 180
- Sodium
- 1314
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
Ingredients
4 slices bacon, diced
1 1/2 cups chopped onion
1 1/2 cups water
4 cups peeled and cubed potatoes
1 1/2 teaspoons salt
Freshly ground black pepper
3 cups half-and-half
3 tablespoons butter
2 (10-ounce) cans minced clams
Directions
- Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender. Add in the half-and-half, and the butter. Drain clams, reserving clam liquid. Stir the clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow the soup to boil.
- Ladle into soup bowls and serve.