New England Clam Chowder II Best Family Recipes

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New England Clam Chowder II

"Minced clams with potatoes and onion simmered in a broth of clam juice and 1/2-and-1/2. A splendid, hearty soup to start a meal off with, or may even be a meal in itself."

Ingredients :

4 slices bacon
half cup chopped onion
four potatoes, peeled and cubed
1 tablespoon all-motive flour
1 cup bottled clam juice
1 cup half-and-half of
2 (6 ounce) cans minced clams
salt and pepper to taste
half cup heavy cream (non-compulsory)
2 tablespoons chopped clean parsley

Instructions :

Prep : 20M	Cook : 4M	Ready in : 50M

In a large saucepan over medium high heat, fry the bacon until crisp, approximately 10 mins. Drain on paper towels, booking the bacon fats in the pan, collapse and set apart.
In the equal saucepan with the bacon fat, saute the onion and potatoes for 3 to five mins. Sprinkle with the flour and stir nicely to coat.
Pour inside the clam juice, bring to a boil, lessen heat to low and simmer for about 15 mins, or until potatoes are soft.
Add the half-and-half of and minced clams and season with salt and pepper to taste. Finally, whisk inside the heavy cream, if favored. Allow to warmth through, approximately 5 mins. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)

Notes :

Reynolds® Aluminum foil can be used to preserve food moist, cook dinner it frivolously, and make easy-up simpler.

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