New England Clam Chowder

1. 1

   Place the clams in a large pot with a cup of water, cover and bring to a boil.

2. 2

   Cook the clams for 10 minutes, discard the ones that do not open and transfer the opened ones to a platter.

3. 3

   Save the liquid.

4. 4

   When clams are cool, remove clams from shells and chop.

5. 5

   Add enough water to the clam liquid to make 4 cups.

6. 6

   In a seperate saucepan cook the bacon over medium heat until crisp and brown.

7. 7

   Transfer the bacon to paper towels and save the drippings in the pan.

8. 8

   Add the onion and cook for 3 minutes, add potatoes and thyme, stir in reserved clam/water liquid and bring to a boil.

9. 9

   Reduce heat to medium low.

10. 10

    Cook for 20 minutes or until potatoes are fork tender.

11. 11

    Add the half-and-half, clams, return to a simmer; DO NOT BOIL.

12. 12

    Mash a few of the potato pieces for a thicker chowder.

13. 13

    Season to taste with salt and pepper, discard the thyme sprigs.

14. 14

    Garnish with the bacon bits.

* Per serving · 4 servings · Values may vary.

No additional tips available.