Dutch-Oven New England Clam Chowder
|Canned minced clams||13 Ounce, undrained (2 Cans, 6 1/2 Ounce Each)|
|Onion||1 Small, chopped|
|Bacon slices||4 , coarsely chopped|
|Potatoes||4 Medium, finely diced|
|Milk||4 Cup (64 tbs), divided|
Drain clams; reserve liquid.
Cook onion and bacon in a Dutch oven until bacon is browned.
Stir in clam liquid, potatoes, salt, and pepper; cover and simmer until potatoes are tender.
Combine cornstarch and 1/4 cup milk; add to potato mixture.
Add butter, clams, and remaining 3% cups milk.
Cook over medium heat, stirring constantly, until thickened