New England Clam Chowder (Robert Irvine) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
4 slices bacon, diced |
3 tablespoons butter |
1 1/2 cups chopped onion |
1 1/2 cups water |
2 (10-ounce) cans minced clams, drained, juice reserved |
4 cups peeled and cubed potatoes |
1 1/2 teaspoons salt |
freshly ground black pepper |
3 cups half-and-half |
crackers, for garnish |
1/8 cup chopped chives, for garnish |
Directions:
1. Place diced bacon in large saucepan with the butter. Cook on medium heat until almost crisp; add onions, and cook 5 minutes. When onions are translucent, stir in water, clam juice and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered until the liquid has reduced by half. Potatoes should be fork tender. Pour in half-and-half and simmer for a further 5 minutes. Adjust seasoning and add chopped clams just before serving, (otherwise clams will be tough). Garnish with crackers and chopped chives.
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