New England Clam Chowder

1. 1

   Drain clams and reserve juice.

2. 2

   In a medium-sized skillet, cook bacon, stirring until hot, 1 to 2 minutes.

3. 3

   Add butter and onion; cook until onion is softened.

4. 4

   Pour in clam juice, add potatoes and cook until tender, 10 to 12 minutes.

5. 5

   Stir in clams, half-and-half, thyme, cayenne pepper to taste, and parsley.

6. 6

   Season with salt and pepper.

7. 7

   Heat through.

8. 8

   Do not boil.

9. 9

   Serve with oyster crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.