Autumn in New England Clam Chowder
recipe at a glance
ready in: 30-60 minutes
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).
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