New England Clam Chowder

1. 1

   Scrub clams and soak them in three changes of cold water to remove the sand.

2. 2

   Steam the clams over one cup water for 8 minutes until the shells open.

3. 3

   Discard the shells and chop clams into small pieces.

4. 4

   Strain the broth through cheesecloth to remove any sand.

5. 5

   Boil the potatoes in salted water for 15 minutes.

6. 6

   Fry bacon in a saucepan until one tablespoon of fat has rendered. Remove the bacon.

7. 7

   Fry the onion for 3 minutes in bacon fat.

8. 8

   Add strained clam broth or broth from canned clams.

9. 9

   Simmer for 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.