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New England Clam Chowder I

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New England Clam Chowder I



Ingredients :

  • 4 slices bacon
  • diced
  • 1 ½ cups chopped onion
  • 1 ½ cups water
  • 4 cups peeled and cubed potatoes
  • 1 ½ teaspoons salt
  • ground black pepper to taste
  • 3 cups half-and-half
  • 3 tablespoons butter
  • 2 (10 ounce) cans minced clams
  • Methods :

  • 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.
  • Pour 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.
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