New England Clam Chowder 


Serves 6


1 medium onion, chopped (about ½ cup)

¼ cup bacon or salt port, cut up

2 8oz cans minced clams, drained (reserve the liquid in measuring cup)

1 cup potatoes, finely chopped

½ tsp salt

Dash pepper

1 bay leaf

2 cups milk

½ tsp accent


In large pot, sauté onion and bacon until onions are tender and bacon is crisp

Take the reserve liquid (in the measuring cup) and add enough water to make 1 cup

Place liquid, clams, potatoes salt and pepper into onion mixture

Heat to boiling and the reduce heat, add bay leaf

Cover and simmer until potato is tender (about 15 minutes)

Stir in milk and accent, and heat through, stirring constantly

Remove bay leaf


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