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New England Clam Chowder




Source of Recipe


BEATLENEST RECIPE


List of Ingredients




4 slices bacon
1/2 cup chopped onion
4 potatoes, peeled, cubed
1 tbsp. all purpose flour
1 cup each bottled clam juice, half and half®
2 cans (6 oz. each) minced clams
salt and pepper to taste
1/2 cup heavy cream, optional
2 tbsp. chopped fresh parsley


Recipe



In a large saucepan over medium high heat, fry bacon until crisp, about 10 minutes. Drain on paper towels, reserving bacon fat in pan, crumble and set aside. In same saucepan with bacon fat, sautè onion and potatoes 3-5 minutes. Sprinkle with flour and stir well to coat. Pour in clam juice, bring to a boil, reduce heat to low and simmer about 15 minutes, or until potatoes are tender. Add half-n-half and minced clams and season with salt and pepper to taste. Finally, whisk in heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with parsley and crumbled bacon. Note: Do not boil if adding cream.