Potatoes, half and half, bacon, and clams. This is the New England chowder of your childhood. Easy to make, ready in less than half an hour, a great dinner standby.
| Prep Time: | 15m |
| Cook Time: | 30m |
| Ready in: | 45m |
| Yield: | 8 servings |
| Ingredients | |
| 4 slices bacon, diced 1 1/2 cups chopped onion 1 1/2 cups water 4 cups peeled and cubed potatoes 1 1/2 teaspoons salt ground black pepper to taste 3 cups half-and-half 3 tablespoons butter 2 (10 ounce) cans minced clams | |
- Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
- Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
| Nutrition Information Servings Per Recipe: 8 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 410 cal | Total Fat: | 24.2 g | Cholesterol: | 102 mg | |||
| Sodium: | 706 mg | Carbohydrates: | 24.1 g | Fiber: | 2.4 g | |||
| Protein: | 23.7 g | |||||||
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