Creamy New England Bacon Clam Chowder
|Finely chopped onion||1 Cup (16 tbs)|
|Bacon||1⁄4 Pound, cut into small pieces|
|Milk||1 Cup (16 tbs)|
|Canned clams with juice||3 Cup (48 tbs)|
|Potatoes||2 , peeled and cut into 1/4 inch cubes|
|Fresh chopped parsley||1⁄2 Teaspoon|
|Fresh chopped dill||1⁄2 Teaspoon|
|Black pepper||To Taste|
|Light cream||1 Cup (16 tbs)|
Melt 1 tablespoon of butter over low heat in skillet; saute onion until shiny.
Remove onion and set aside in large saucepan.
Fry bacon in skillet until crisp; add to onion in in saucepan.
Over medium heat, simmer onion, bacon, milk, clams and juice, potatoes, parsley, dill, thyme, salt and pepper until potatoes are tender.
Add the cream and remaining three tablespoons of butter and let simmer 5 minutes or until soup is hot.