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

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.)