Sunday, January 25, 2009

Clam Chowder

This was delicious but a little thinner than clam chowder I had in New Hampshire. I added 2 Tbsp cornstarch to thicken, but other options would be to double the potatoes, or drain two of the cans of minced clams, or add 1/4 cup flour to the onion and bacon mixture when it is done cooking. You can use 4 cups fresh shucked clams instead of the canned.

1 (8 oz.) bottle clam juice
2 med. baker's potatoes, peeled and cubed
2 thick strips bacon, chopped finely
1 med. onion, diced
4 cans minced clams
1 cup half and half cream

In a medium saucepan, bring clam juice and potatoes to a boil, then cover and simmer for about 15 minutes until tender.

Meanwhile, in a pot, cook bacon on medium heat then add onions and cook until tender. Add canned clams and potato mixture and heat to boiling, then simmer.

In a small saucepan, warm half and half (you could do this in the microwave too) then add to pot, stirring slowly. Heat through but do not boil or this will cause the cream to separate.

Makes about 4 servings.

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