BARBARA'S NEW ENGLAND CLAM CHOWDER

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Barbara's New England Clam Chowder image

Provided by Barbara A. Tadeo

Categories     Soup/Stew     Milk/Cream     Potato     Quick & Easy     Lunch     Clam     Winter     Bon Appétit     Massachusetts     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 6 cups

Number Of Ingredients 8

2 pounds boiling potatoes, peeled, diced
4 bacon slices, chopped
1/2 cup chopped onion
3 tablespoons all purpose flour
1 10-ounce can baby clams, drained, juices reserved
1 8-ounce bottle clam juice
1 cup whipping cream
1 cup milk

Steps:

  • Place potatoes in medium saucepan. Add enough cold water to cover. Bring to boil. Simmer until tender, 20 minutes. Drain.
  • Cook bacon and onion in heavy 2-quart saucepan over medium-high heat until onion is tender, stirring occasionally, about 8 minutes. Mix in flour and cook 2 minutes. Add juices from clams, bottled clam juice, cream and milk. Bring to boil. Stir in clams and potatoes and heat through.

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