new england clam chowder ii

Ingredients

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

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


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