New England Clam Chowder

1. 1

   In a large heavy saucepan, cook bacon until brown and crisp. Remove and drain on paper towel; dice or crumble.

2. 2

   In same saucepan, saute chopped onions and potatoes for a couple of minutes; sprinkle with flour.

3. 3

   Add clam juice from cans and bottle, stir and bring to a boil.

4. 4

   Simmer, stirring from time to time, until potatoes are soft, about 15 minutes.

5. 5

   Add half-and-half and season to taste.

6. 6

   Add minced clams and heat until simmering.

7. 7

   Do not boil.

8. 8

   Sprinkle with bacon and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.