Easy New England Clam Chowder

1. 1

   Drain juice from canned clams into large stock pot.

2. 2

   Peel potatoes and cut into bite-sized chunks.

3. 3

   Cook potatoes in clam juice (adding a little water to cover, if necessary).

4. 4

   Fry bacon just until done. Add to potatoes and clam juice.

5. 5

   Add clams, chopped onion, milk and chopped parsley.

6. 6

   Thicken with corstarch mixed with water. When thickened, add the real butter, paprika and more parsley for color and taste.

7. 7

   Cook until butter is blended.

* Per serving · 4 servings · Values may vary.

No additional tips available.