Monday, December 13, 2010

New England Clam Chowder

"From Our Home to Yours"

Ozark First Church of the Nazarene


2 slices Bacon

1 cup Onion, Finly chopped

2 cups Potatoes, cubed

1 teaspoon Salt

dash of Pepper

2 Cans minced Clams or 1 pint shucked fresh Clames

2 cups Half and Half

2 Tablespoons Butter or Marigarine

Chop Bacon coarsely. Cook in large skillet until almost crisp. Add onions, cook about 5 minutes. Add cubed potatoes, salt, pepper and 1 cup of water. Cook, uncovered for 15 minutes or until potatoes are fork tender. Meanwhile, drain clams, reserving liquid. Chop clams coarsely. Add Clams, 1/2 of the clam liquid, the half and half, and butter to the pot. mix well. Heat about 3 minutes but do not boil.

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