New England Clam Chowder
|Bacon strip||4 , diced|
|Onion||1 Medium, chopped|
|Carrot||1 Medium, chopped|
|Celery stalk||1 Medium, chopped|
|Potatoes||1 1⁄2 Pound, peeled and cut into 1/2 inch cubes (3 Medium Sized Pieces)|
|Water||2 Cup (32 tbs)|
|Liquid hot pepper seasoning||4 Drop|
|Half and half/Light cream / milk||1 Pint (2 Cups)|
|Canned chopped clams||19 1⁄2 Ounce (Three 6 1/2 Ounce Cans, Minced)|
|Chopped parsley||2 Tablespoon|
In a 3 or 4-quart pan over medium heat, cook bacon, stirring occasionally, until crisp.
Spoon out all but 3 tablespoons of the drippings.
To the remaining drippings and bacon, add onion, carrot, and celery; cook until onion is soft.
Add potatoes, water, salt, Worcestershire, pepper, and hot pepper seasoning; bring to a boil.
Reduce heat; cover and simmer for 15 minutes or until potatoes are fork-tender.
Stir in half-and-half, clams and their liquid, and parsley.
Heat just until piping hot; do not boil.