Name: New England Clam Chowder II
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Bacon - 4 slices; Chopped onion - ½ cup; Potatoes, peeled and cubed - 4; All-purpose flour - 1 tablespoon; Bottled clam juice - 1 cup; Half-and-half - 1 cup; Minced clams - 2 (6 ounce) cans; Salt and pepper to taste - 2 (6 ounce) cans; Heavy cream (Optional) - ½ cup; Chopped fresh parsley - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - New England Clam Chowder II

1. Bacon - 4 slices

2. Chopped onion - ½ cup

3. Potatoes, peeled and cubed - 4

4. All-purpose flour - 1 tablespoon

5. Bottled clam juice - 1 cup

6. Half-and-half - 1 cup

7. Minced clams - 2 (6 ounce) cans

8. Salt and pepper to taste - 2 (6 ounce) cans

9. Heavy cream (Optional) - ½ cup

10. Chopped fresh parsley - 2 tablespoons

How to cook deliciously - New England Clam Chowder II

1. Stage

In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.

2. Stage

In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.

3. Stage

Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.

4. Stage

Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)