New England Clam Chowder I recipe

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Ingredients

4 slices bacon, diced
1 ½ cups chopped onion
1 ½ cups water
4 cups peeled and cubed potatoes
1 ½ teaspoons salt
ground black pepper to taste
3 cups half-and-half
3 tablespoons butter
2 (10 ounce) cans minced clams

Nutrition Info

395.8 calories
carbohydrate: 24 g
cholesterol: 101.4 mg
fat: 22.5 g
fiber: 2.2 g
protein: 24.1 g
saturatedFat: 11.5 g
servingSize: -
sodium: 706.2 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp, add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.

  2. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid, stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

Recipe Yield

8 servings

Recipe Note

Hot and hearty recipe that will warm you up on cold winter days.

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