New England Clam Chowder I
Ingredients
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2 (10 ounce) cans minced clams
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3 tablespoons butter
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3 cups half-and-half
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ground black pepper to taste
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1 1/2 teaspoons salt
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4 cups peeled and cubed potatoes
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1 1/2 cups water
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1 1/2 cups chopped onion
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4 slices bacon, diced
Method
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01Place 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.
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02Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
