NEW ENGLAND CLAM CHOWDER|
4 slices bacon, chopped
1 large onion, chopped (1 c.)
4 c. cubed potatoes
1 tsp. salt
1/4 tsp. pepper
2 c. water
2 (8 oz.) cans minced clams
1 qt. light cream
1/4 c. butter
Cook bacon until crisp, drain on paper towels. Add
onion to bacon drippings. Saute until soft. Add potatoes, 2
cups water, salt and pepper; cover. Simmer 15 minutes or until
potatoes are tender. Drain clams, slowly add clams, 1 cup clam
liquid, cream and butter. Stir constantly. Simmer 10 minutes.
Crumble bacon; add to soup. Makes 4 to 6 servings.
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