New England clam chowder for eight
Preparation time, 45 minutes
- 4 sliced kinds of bacon (diced)
- 1 ½ cups chopped onion
- 1 ½ cups water
- 1 ½ teaspoon salt
- 4 cups peeled and cubed potatoes
- Ground black pepper to taste
- 3 tablespoon butter
- 2 cans minced clams (10 ounces)
- 3 cups half and half
Method for preparing New England clam chowder
On a medium-high heat, put diced bacon in a large stock and cook until almost crisp. Add onions and cook for five minutes. Add water and potatoes, Season with salt and pepper. Bring to boil. Cook uncovered for about 15 minutes until the potatoes are fork tender.
Pour in half-and-half and add butter. Drain the clams and reserve it liquid. Stir clams and ½ of the clam liquid into the soup. Cook for about five minutes until heated but do not allow it to boil. Enjoy New England clam chowder.
New England clam chowder 1
Prepare New England clam chowder for six in-45 minutes
- I cup chopped onion
- 2 (10 ounces) cans minced clams (drained with juice reserved)
- 1-teaspoon salt
- ½-teaspoon ground black pepper
- 3 cloves garlic
- 1 cup diced celery
- 4 cups peeled and diced potatoes
- 1-quart half-and-half cream
- ½-teaspoon white sugar
- ¾ cup all-purpose flour
- ¾ melted butter.
method for preparing New England clam chowder
Make a smooth paste in a blender by combining onions, garlic, and enough water. Set aside.
In a large pot, merge onion mixture, potatoes, salt, celery, juice from clams and pepper. Augment with sufficient water to cover. Bring to boil. Reduce the heat and simmer for about 20 minutes until the potatoes are soft.
Stir in half-and-half and sugar. Mix the melted butter and flour, whisk into soup. Stir as you cook until thickened. Stir in clams and adjust seasonings. Enjoy New England clam chowder