CLAM: New England Clam Chowder #1
Source of Recipe
"In the Kitchen with Bob, Coast to Coast", by Bob Bowersox
* Exported from MasterCook *
New England Clam Chowder #1
Recipe By : Bob Bowersox
Serving Size : 6 Preparation Time :0:00
Categories : Regional, Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart clams with their juice
2 cups water
2 slices bacon -- chopped
1 medium onion -- diced
3 cups potatoes -- peeled and cubed
-- in 1/2-inch pieces
3 tablespoons unsalted butter -- room temperature
2 cups half-and-half
2 teaspoons salt
1/2 teaspoon white pepper
oyster crackers
Place the clams, juice, and water in a large pot set over medium heat. When it comes to a boil, drain into a large bowl, reserving the broth. Chop the clams, removing any tough membranes. Set aside.
In a deep, heavy pot, saute the bacon over medium heat until browned, about 5 minutes. Add the onion and cook for 5 more minutes until it is translucent and limp. Pour in the clam broth and potatoes. Simmer for 12 to 15 minutes, until the potatoes are tender. Stir in the butter, half-and-half, salt, white pepper and the chopped clams. Heat through, but do not allow to boil.
Serve immediately with oyster crackers.
Source:
"In the Kitchen with Bob, Coast to Coast"
S(Formatted for Master-Cook by):
"Judi Mae Phelps (judimae@earthlink.net)"
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