Recipe courtesy of Robert Irvine
New England Clam Chowder
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 6 to 8 servings
Ingredients
4 slices bacon, diced
3 tablespoons butter
1 1/2 cups chopped onion
1 1/2 cups water
2 (10-ounce) cans minced clams, drained, juice reserved
4 cups peeled and cubed potatoes
1 1/2 teaspoons salt
Freshly ground black pepper
3 cups half-and-half
Crackers, for garnish
1/8 cup chopped chives, for garnish
Directions
- Place diced bacon in large saucepan with the butter. Cook on medium heat until almost crisp; add onions, and cook 5 minutes. When onions are translucent, stir in water, clam juice and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered until the liquid has reduced by half. Potatoes should be fork tender. Pour in half-and-half and simmer for a further 5 minutes. Adjust seasoning and add chopped clams just before serving, (otherwise clams will be tough). Garnish with crackers and chopped chives.
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