New England Clam Chowder

(serves 6, doubles well)

2 bacon slices, diced		  dash pepper
1/2 cup chopped onions		  3 cans (7 1/2 oz) minced clams
1 cup potatos, peeled & cubed	  2 cups milk
1 1/2 tsp salt	  		  2 tbs butter  

In medium kettle, saute bacon until almost crisp. Add onion and cook until tender - about 5 minutes. Add cubed potatos, salt, pepper, and 1 cup water; cook 10 minutes. Add clams and liquid, milk, and butter; cook 3 minutes. Heat through but do not boil. Serve hot.

Serve with white wine and oyster or soup crackers.

Note: Can also use fresh or frozen clams.



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