New England Clam Chowder

Total Time

45 Minutes

Servings

8

Ingredients

• 4 slices bacon, diced
• 1 1/2 cups chopped onion
• 1 1/2 cups water
• 4 cups peeled and cubed potatoes
• 1 1/2 teaspoons salt
• ground black pepper to taste
• 3 cups single cream
• 3 tablespoons butter
• 2 (10 ounce) cans finely chopped clams

Instructions

1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper.
2. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
3. Pour in single cream, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup.
4. Cook for about 5 minutes, or until heated through. Do not allow to boil.