New England Clam Chowder II Best Dishes
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New England Clam Chowder II |
"Minced clams with potatoes and onion simmered in a broth of clam juice and half of-and-half. A first-rate, hearty soup to start a meal off with, or may even be a meal in itself."
Ingredients :
- 4 slices bacon
- half of cup chopped onion
- 4 potatoes, peeled and cubed
- 1 tablespoon all-purpose flour
- 1 cup bottled clam juice
- 1 cup half of-and-1/2
- 2 (6 ounce) cans minced clams
- salt and pepper to flavor
- half of cup heavy cream (elective)
- 2 tablespoons chopped fresh parsley
Instructions :
Prep : 20M | Cook : 4M | Ready in : 50M |
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- In a large saucepan over medium excessive warmness, fry the bacon till crisp, about 10 mins. Drain on paper towels, reserving the bacon fats inside the pan, disintegrate and set aside.
- In the identical saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 mins. Sprinkle with the flour and stir properly to coat.
- Pour within the clam juice, convey to a boil, lessen warmness to low and simmer for approximately 15 minutes, or until potatoes are tender.
- Add the 1/2-and-half and minced clams and season with salt and pepper to taste. Finally, whisk within the heavy cream, if desired. Allow to warmth thru, about five minutes. Garnish with the parsley and crumbled bacon. (Note: Do no longer boil if including cream.)
Notes :
- Reynolds® Aluminum foil may be used to hold meals wet, prepare dinner it calmly, and make smooth-up easier.
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