You are here

Creamy New England Bacon Clam Chowder

Ingredients
  Butter 4 Teaspoon
  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
  Thyme 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Black pepper To Taste
  Light cream 1 Cup (16 tbs)
Directions

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.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Seafood

Rate It

Your rating: None
4.15294
Average: 4.2 (17 votes)