New England Clam Chowder I recipe
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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
Nutrition Info
- 395.8 caloriescarbohydrate: 24 gcholesterol: 101.4 mgfat: 22.5 gfiber: 2.2 gprotein: 24.1 gsaturatedFat: 11.5 gservingSize: -sodium: 706.2 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions New England Clam Chowder I
Directions
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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.