The F.U.N. Place Recipe Box Archives
New England Clam Chowder
Fry bacon until crisp. Remove bacon and save for later use. Saute onion in bacon fat. Boil potatoes in enough water to cover, cook until tender. Add bacon, onions, clam juice, bay leaf and clove to potatoes and liquid.
- 2 cups clams, shucked (drain and save the liquid)
- 4 slices bacon, chopped
- 1 onion, minced
- 3 potatoes, peeled and diced
- 2 cups light cream
- 1 Tbsp. butter
- 1 clove
- 1 bay leaf
- salt, pepper
Bring to a boil, then simmer for 5 minutes. Remove clove and bay leaf. Season with salt and pepper. When liquid returns to boiling point, add the clams. Continue to cook just until clams are well heated. Serve with crackers. Yields 1-1/2 to 2 quarts.
Posted by Homebound on December 23, 1998
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