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    CLAM: New England Clam Chowder #2


    Source of Recipe


    trishexel's Mom

    * Exported from MasterCook *

    New England Clam Chowder #2

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories : Regional, Soups

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 cans chopped clams -- (10 1/2 oz cans)
    1/2 pound lean bacon -- diced
    1 cup onion -- chopped
    3 cups raw potatoes -- peeled
    - and diced
    1 teaspoon salt
    1/4 teaspoon white Pepper
    2 cups light Cream -- (half & half)
    2 cups milk
    2 tablespoons butter

    Drain clams and reserve liquid. Measure clam liquid, add water if less than 4 cups.

    Fry bacon in large kettle until golden brown. Remove bacon and pour off all but 1/4 cup fat. Add onions to bacon fat and saute for approximately 5 minutes; add potatoes, salt and pepper and clam liquid. Simmer until potatoes are tender. Add clams, cream, milk, and butter. Reheat, but do not boil. Top with bacon.

    Posted by trishexel (Delphi), 11/23/96.


    Source:
    "trishexel's Mom"

    S(Formatted for Master-Cook by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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