New England Clam Chowder II

Bottled clam juice is the secret ingredient for this extra-flavorful chowder. Otherwise, this is a fairly standard chowder recipe with lots of potatoes, bacon, and onions.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 526 Calories

Ingredients

• 1 tablespoon all-purpose flour
• 4 slices bacon
• 1 cup half-and-half
• salt and pepper to taste
• 2 tablespoons chopped fresh parsley
• 4 potatoes, peeled and cubed
• 1 cup bottled clam juice
• 2 (6 ounce) cans minced clams
• 0.5 cup chopped onion
• 0.5 cup heavy cream

Recipe Instructions

Step 1

In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.

Step 2

In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.

Step 3

Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.

Step 4

Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)