New England's Finest Clam Chowder
|Bacon slices||3 , chopped|
|Onion||2 Cup (32 tbs), chopped|
|Potatoes||3 Cup (48 tbs), peeled and cubed|
|Water||1 1⁄2 Cup (24 tbs)|
|Fresh clams||1 1⁄2 Pint, shucked|
|Half and half||3 Cup (48 tbs)|
1) Saute the bacon until almost crispy. Add the onions and continue to cook until onions become transparent. Add the potatoes, water, salt, and pepper. Cook medium flame, uncovered for 12 to 15 minutes or until the potatoes are soft.
2) Drain and chop the clams, reserving the liquid. Add the clams, 3/4 cup clam liquid, butter, and half and half to the potato mixture. Mix well. Cook for 3 to 5 minutes over a medium flame.