Recipe courtesy of Robert Irvine
Episode: NBA
Total:
50 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

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

Directions

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

Ladle into soup bowls and serve.

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Dave Lieberman

New England Clam Chowder

Recipe courtesy of Emeril Lagasse

New England Clam Chowder

New England Clam Chowder

Recipe courtesy of Gail Matthews

New England Fish Chowder

Recipe courtesy of Jasper White

New England Clam "Chowda"

Recipe courtesy of Michael Jacobs|Allan Fisher

Cobia with New Smyrna Clam Chowder

Recipe courtesy of James Petrakis

Cobia with New Smyrna Clam Chowder

Recipe courtesy of James Petrakis

Clam Chowder

Recipe courtesy of Foster's Clambakes and Catering

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

So Much Pretty Food Here