Clam Chowder
A New England favorite.
Ingredients
- 3 slices Scott Pete Bacon
- 1 cup chopped onion
- 3 cups diced potatoes
- 1 bottle (8 ounces) clam juice
- 1 teaspoon salt
- 2 cans (approximately 7 ounces each) minced clams
- 3 tablespoons flour
- 2 cups half-and-half
- 1 cup milk
Directions
- 1 Cook bacon until crisp in a large pot. Remove bacon to paper towels and chop into pieces.
- 2 Add onion to bacon drippings; saute until softened. Add potatoes, clam juice, and salt.
- 3 Cover and simmer for about 15 minutes, or until potatoes are tender. Remove from heat. Add minced clams with their liquid.
- 4 Whisk flour into milk; add to chowder with half-and-half.
- 5 Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes.
- 6 Keep on heat while serving.
