Shirley's Recipes

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Name: New England Clam Chowder
Key Ingredient: clams
Preparation: cook, heat
Cuisine: American
Source: The New McCall's Cookbook
Food Group: seafood
Meals: lunch, dinner
Courses: soup
Temperature: hot
Effort: easy
Prep. Time: :20
Elapsed Time: :40
Servings: 4

2 slices bacon
1 cup finely chopped onion
2 cups cubed pared potato
1 teaspoon salt
Dash ground black pepper
1 pint shucked fresh clams or 2 (10-1/2 ounce) cans minced clams
2 cups half-and-half
2 tablespoons butter or margarine

Chop bacon coarsely. Saute in large kettle until almost crisp. Add onions; cook about 5 minutes.
Add cubed potato, salt, pepper and 1 cup water. Cook, uncovered, 15 minutes, or until potato is fork-tender.
Meanwhile, drain clams, reserving clam liquid. Chop clams coarsely.
Add clams, 1/2 cup clam liquid, the half-and-half, and butter to kettle; mix well. Heat about 3 minutes; do not boil.

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