Clam Chowder

Fall is here and the cooler weather makes me want a comforting warm bowl of satisfying chowder.

Clam Chowder


INGREDIENTS:

·         Slices bacon, diced

·         1 onion, chopped

·         1 ½ fish stock, vegetable broth or water

·         2 cups peeled and cubed potatoes

·         1 ½ tsp. salt

·         Ground black pepper to taste

·         3 cups half-and-half

·         3 tbsp. butter

·         2 cans minced clams

 

DIRECTIONS:

1.    Place diced bacon in large stock pot over medium-high heat Cook until almost crisp

2.   Add onions, and sauté 5 minutes

3.   Add potatoes to a separate pot of salted water

4.   Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender

5.   Add fork tender potatoes to pot with bacon and onions

6.   Add broth

7.   Bring to just before boil

8.   Add half-and-half and butter

9.   Decrease heat to medium

10. Drain clams, reserving clam liquid;

11.  Stir clams and 1/2 of the clam liquid into the soup

12. Cook for about 5 minutes, or until heated through

13. Do not allow to boil