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New England Clam Chowder
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3
Reviews
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By:
Sarah Plumb
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New England Clam Chowder Recipe drains juice from canned clams then sautees chopped bacon then onions before adding claim juice, water, diced potatoes, salt and pepper to cooks then adds milk and minced clams to garnish with parsley.
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INGREDIENTS
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1 7 1/2 oz can minced clams
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1/4 cup chopped bacon or salt pork
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1/4 cup chopped onion
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1 cup diced potatoes
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1/2 tsp salt
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Dash pepper
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2 cups milk
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1 Tbl chopped parsley
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DIRECTIONS
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1:
Drain clam broth and reserve; add enough water to equal 1 cup liquid.
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2:
Fry bacon in Dutch oven until lightly browned. Add onion; cook until tender and translucent.
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3:
Add clam liquid, potatoes, and seasonings. Cook, covered, over medium heat for 15 minutes or until potatoes are tender.
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4:
Add milk and clams; heat through. Serve in soup tureen; sprinkle with parsley.
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