Lunch
New England Clam Chowder
Description
This favorite chowder from colonial days is a white chowder made with milk or cream.
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)
- 1/2 teaspoon salt
- Dash of pepper
- 2 cups milk
Directions:
- In 2-quart saucepan, cook bacon and onion over medium heat, stirring occasionally, until bacon is crisp and onion is tender; drain off fat.
- Drain clams, reserving liquid. Add enough water, if necessary, to clam liquid to measure 1 cup.
- Stir clams, clam liquid, potato, salt and pepper into bacon and onion. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until potato is tender.
- Stir in milk. Heat, stirring occasionally, just until hot (do not boil or soup may curdle).
