Best New England Clam Chowder

New England Clam Chowder

A classic of New England

  • 3 cups chopped clams (reserve broth) (drained)
  • 4 ounces diced bacon
  • 1 cup finely chopped onion
  • 2 cups diced potatoes
  • 2 cups light cream
  • Salt & pepper taste
  1. Fry bacon until crisp.
  2. Remove from pan. Add onion to remaining fat in pan and cook 3 minutes.
  3. Add potatoes. Add enough clam broth to just cover the potatoes.
  4. Cover and simmer until potatoes are tender.
  5. Add clams and simmer 5 minutes.
  6. Add the cream and heat but do not boil
  7. Season to taste.

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