Real Boston Chowda’

1. 1

   Cube potatoes into small cubes. Put in a skillet with 3 tablespoons water and bring to a boil. Boil for 3 minutes or until fork tender or al dente. Meanwhile, in a large skillet, dice raw bacon and cook over high heat until crisp. Add diced onion to the skillet and saute in the bacon drippings. When onion is soft, add the chopped clams with their juices. Add the fat free sour cream and clam juice. Stir in the thyme, crushed red pepper and salt. Add potatoes to the mixture and stir all together. Simmer for 10 minutes and taste. Add more seasoning as desired. If you desire a thicker chowder, add 1 tablespoon flour and whisk in so no clumps form. Serve with warm crusty bread, and enjoy!

No additional tips available.