New England Clam Chowder Ii

1. 1

   In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.

2. 2

   In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.

3. 3

   Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.

4. 4

   Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)

* Per serving · 4 servings · Values may vary.

No additional tips available.