New England Clam Chowder
New England Clam Chowder
INGREDIENTS:
- 6 slices bacon, diced
- 3 medium onions, diced
- 6 cups water
- 4 cups potatoes, peeled and diced
- salt, to taste
- freshly ground black pepper, to taste
- 3 cups half-and-half
- 3 tablespoons butter
- 3 cans (10 ounces, each) minced clams (drain but reserve– or keep– the liquid)
DIRECTIONS:
Place diced bacon in a large stock pot, heat to medium-high heat– stirring often, cook bacon until it’s almost crisp. Add diced onions and cook until golden brown. Add water, diced potatoes, salt and pepper and raise heat to high. Bring to a roiling boil and cook until potatoes are fork tender, approximately 15 minutes. While potatoes are cooking, drain clams and reserve the liquid— once potatoes are tender, add the half and half, the butter, the drained clams and at least half of the reserved clam juice. Drop the heat to medium and allow the soup to heat through for 5 to 10 minutes while stirring frequently but don’t allow soup to boil. Serve immediately and enjoy!
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