I love clam chowder, it reminds me of growing up in Boston. It’s a little cold down here in Florida today, feels like those cool, crisp mornings in Boston and this chowder sure brings back memories. You’ll love this chowder no matter where you are in the country.
Servings: 8
Ingredients
• 4 slices bacon, diced
• 1 1/2 cups chopped onion
• 1 1/2 cups clam juice
• 4 cups peeled and cubed potatoes
• 1 1/2 teaspoons salt
• ground black pepper to taste
• 2 cups half-and-half
• 1 cup heavy cream
• 3 tablespoons butter
• 2 tablespoons flour
• 2 (10 ounce) cans minced clams
Directions
1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in clam juice and potatoes, and season with salt and pepper. Bring to a boil, and cook covered for 20 minutes, or until potatoes are fork tender.
2. Pour in half-and-half, heavy cream, and add butter. Stir in flour; add clams and the clam liquid into the soup. Bring to a boil until desired thickness.
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