Autumn in New England Clam Chowder
ready in: 30-60 minutes
recipe id: 87784
1/4 cup bacon or lean salt pork, cut-up
1 medium onion, chopped
2 cans (6 1/2 ounce size) minced clams, drained and liquid reserved
1 medium potato, diced
1/2 teaspoon salt
1 dash black pepper
2 cups milk
Cook and stir bacon and onion in 2-quart saucepan over medium heat until bacon is crisp.
Add enough water, if necessary, to reserve clam liquid to measure 1 cup. Stir clams, liquid, potatoes and pepper into onion mixture. Heat to boiling; reduce heat.
Cover and boil until potatoes are tender, about 15 minutes. Stir in milk. Heat, stirring occasionally, just until hot (do not boil).
nutritionNutritional data has not been calculated yet.
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