Smokey New England Clam Chowder
Servings: 4 servings
Ingredients
- 1 pound bacon diced
- 1 medium onion diced
- 1 1/2 cups clam juice
- 1 pound potatoes diced
- salt & pepper to taste
- 3 tablespoons butter
- 3 cups half-and-half
- 2 10 ounces cans minced clams, reserve liquid
- 2 tablespoons of flour
Instructions
- Brown bacon until crisp in a dutch oven or stock pot. Remove bacon and drain on a paper towel.
- Add onions and cook until translucent, about 5 minutes.
- Stir in clam juice and potatoes, season with salt and pepper. Bring to a boil and cook until potatoes are tender, approximately 15-20 minutes.
- Add butter, half and half, clams and 1/4 cup bacon. Cook for about 10 minutes, do not allow it to boil.
- To thicken, mix together reserved clam juice and flour and stir into soup, heat until thickened.
- Top with bacon and serve with oyster crackers.
Notes
For a more mild clam flavor use water in place of the clam juice.