Title: New England Creamy Clam Chowder
Categories: Soup
Yield: 6 Servings
| 4 | | Slices bacon or salt pork |
| 1/2 | c | Onion, finely chopped |
| 4 | md | Potatoes, peeled, diced |
| 2 | cn | Minced clams with liquid (6 oz. each) |
| 1 | c | Bottled clam juice |
| 1 | c | Half-and-half |
| | | Salt (to taste) |
| | | Pepper (to taste) |
| 1/2 | c | Whipping cream (optional) |
| 2 | tb | Parsley, finely chopped |
1. In a large heavy saucepan or skillet, saute bacon or pork until brown
and crisp. Drain on paper towels. Dice or crumble. 2. In same skillet saute
chopped onion and potatoes for a couple of minutes. Sprinkle with flour. 3.
Add clam juice from cans and from bottle. Stir to combine. Bring to a boil.
Simmer, stirring from time to time, until potatoes are soft, about 15
minutes. 4. Add half-and-half and season to taste with salt and pepper. 5.
Add minced clams. Heat until simmering. Do not boil. Add whipping cream, if
used. Sprinkle with parsley or diced pork or bacon. Serve immediately.