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New England Clam Chowder; prep time - 40 min
Topic Started: Mar 24 2007, 09:19 PM (55 Views)
Sarah
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For 4 servings:

4 slices bacon or salt pork
1/2 cup finely chopped onion
4 medium potatoes, peeled, diced
1 TBSP all-purpose flour
2 cans (6 oz each) minced clams with liquid
1 cup bottled clam juice
1 cup half-and-half
Salt and pepper, to taste
1/2 cup whipping cream, optional
2 TBSP finely chopped parsley

Preparation:

1. In a large heavy saucepan or skillet, saute bacon or pork until brown and crisp. Remove. Drain on paper towels. Dice or crumble.

2. In same skillet saute chopped onion and potatoes for a couple of minutes. Sprinkle with flour.

3. Add clam juice from cans and from bottle. Stir to combine. Bring to a boil. Simmer, stirring from time to time, until potatoes are soft, about 15 minutes.

4. Add half-and-half and season to taste with salt and pepper.

5. Add minced clams. Heat until simmering. Do not boil. Add whipping cream, if used. Sprinkle with parsley or diced pork or bacon. Serve immediately.

Good served with:

Croutons or small crackers, hearty bread and beer, red wine or beverage of your choice.
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