Clam Chowder Of The Tribes From Northeast Coast

1. 1

   Brown the bacon in a large saucepan; add the onions and saute until golden.

2. 2

   Chop the clams; drain and save liquid.

3. 3

   Add the clams to the kettle, then mix in the butter and flour.

4. 4

   Heat, stirring for about 2 minutes.

5. 5

   Stir in the clam juice and water, then add the potatoes, salt and pepper.

6. 6

   Simmer, covered, for 2 hours, stirring occasionally.

7. 7

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.