Ingredients
- 4 slice
- bacon or salt pork
- 1/2 c
- onion, finely chopped
- 4
- medium potatoes, peeled and diced
- 2 can(s)
- clams, undrained and minced
- 1 c
- bottled clam juice, 6 ounces
- 1 c
- half and half
- salt to taste
- pepper to taste
- 1/2 c
- whipping cream, optional
- 2 Tbsp
- parsley, minced
How to Make New England Creamy Clam Chowder
- 1In a large heavy saucepan or skillet, saute bacon or pork until brown and crisp.
- 2Drain on paper towels.
- 3Dice or crumble.
- 4In same skillet saute chopped onion and potatoes for a couple of minutes.
- 5Sprinkle with flour.
- 6Add clam juice from cans and from bottle. Stir to combine.
- 7Bring to a boil.
- 8Simmer, stirring from time to time, until potatoes are soft, about 15 minutes.
- 9Add half-and-half and season to taste with salt and pepper.
- 10Add minced clams.
- 11Heat until simmering.
- 12Do not boil.
- 13Add whipping cream, if used.
- 14Sprinkle with parsley or diced pork or bacon.
- 15Serve immediately.
