Recipe: New England Creamy Clam Chowder

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Categories: Soups

Yield: 6 Servings

4 Slices bacon or salt pork
1/2 c Onion, finely chopped

      4 md Potatoes, peeled, diced
      2 cn Minced clams with liquid
           -- (6 oz. each)
      1 c  Bottled clam juice
      1 c  Half-and-half
           Salt (to taste)
           Pepper (to taste)
    1/2 c  Whipping cream (optional)
      2 tb Parsley, finely chopped

In a large heavy saucepan or skillet, saute bacon or pork until brown and crisp. Drain on paper towels. Dice or crumble. 2. In same skillet saute chopped onion and potatoes for a couple of minutes. Sprinkle with flour. 3. Add clam juice from cans and from bottle. Stir to combine. Bring to a boil. Simmer, stirring from time to time, until potatoes are soft, about 15 minutes. 4. Add half-and-half and season to taste with salt and pepper. 5. Add minced clams. Heat until simmering. Do not boil. Add whipping cream, if used. Sprinkle with parsley or diced pork or bacon. Serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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