New England Clam Chowder

Serves 4

Ingredients:

• 2 slices bacon
• 1 cup finely chopped onion
• 2 cups cubed potatoes that have been pared (peeled)
• 1 tsp salt
• ¼ tsp pepper
• 2 cans (10 ½ oz size) clams
• 2 cups half and half
• 2 tbsn butter or margarine

Directions:

 

Chop bacon coarsely and sauté in large kettle until cooked, but not crisp. Add onion and cook about five minutes, until onion is soft. Bacon should now be crisp. Add to this mixture, cubed potato, salt, pepper and 1 cup water. Cook uncovered, about 15 minutes or until potato is fork tender.

 

While potato is cooking, drain clams, reserving the clam liquid. Chop clams coarsely. Add clams, ½ cup clam liquid, the half and half, and butter or margarine, to kettle. Mix well. Simmer on low for about 3 minutes, DO NOT BOIL.
 
*Recipe courtesy of Sherry Moore