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New England Clam Chowder
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Prep Time:
10 minutes
Total Time:
35 minutes
Classic colonial white chowder made with creamy dairy.
Ingredients:
  • 1/4 cup cut-up bacon or salt pork
  • 1 medium onion, chopped (1/2 cup)
  • 2 cans (6.5 oz each) minced or whole clams*
  • 1 medium potato, diced (1 cup)
  • Dash of pepper
  • 2 cups milk
Instructions:
  • In a 2-quart saucepan, crisp the bacon and cook the onion over medium heat, stirring occasionally, until bacon is crispy and onion is tender; discard excess fat.
  • Drain the clams, saving the liquid. If needed, add water to the clam liquid to make 1 cup in total.
  • Combine clams, clam liquid, potatoes, salt, and pepper with the bacon and onion mixture. Bring to a boil, then lower the heat, cover, and simmer for about 15 minutes until the potatoes are tender.
  • Gently blend in the milk and heat the mixture until just hot, stirring occasionally to prevent curdling. Avoid boiling the soup.

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