New England Clam Chowder




Hot and hearty recipe that will warm you up on cold winter days. Very easy to make.

Preparation time: 

5 minutes


4 bacon (slices, diced)
1⁄2 cup onion (chopped)
1⁄2 cup water
4 cups potatoes (peeled and cubed)
1⁄2 teaspoon salt
  pepper (to taste)
3 cups half-and-half
3 tablespoons butter
2 cans clams (minced, 10oz each)


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.

Makes 8 servings.

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