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.