Alice'S New England Clam Chowder

1. 1

   Drain and reserve clam liquid.

2. 2

   Add enough water to clam liquid to make 2 cups.

3. 3

   Fry bacon of pork until crisp.

4. 4

   Remove bacon or pork and crumble and set aside.

5. 5

   Saute onions in bacon grease for about 5 minutes, drain and add to potatoes and simmer in clam liquid until thick.

6. 6

   (I use a masher and slightly mash potatoes to make them thicken)

7. 7

   It should be fairly thick.

8. 8

   Add approx. 2 Tbsp. of the bacon grease to the chowder.

9. 9

   Add clams, cream, salt & pepper & butter.

10. 10

    Reheat, but do not boil.

11. 11

    Top with crumbled bacon or salt pork and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.