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Tasty Apprentice
Good day, everyone! I wanted to share a delicious and savory recipe that's perfect for a cold winter day. This creamy New England clam chowder with potatoes and bacon is a hearty and comforting soup that's quite easy to make. I made it earlier this morning, and it's the best!
Ingredients
- 4 slices bacon, diced
- 1 Β½ cups chopped onion
- 4 cups peeled and cubed potatoes
- 1 Β½ cups water
- 1 Β½ teaspoons salt
- Β½ teaspoon ground black pepper, to taste
- 3 cups half-and-half
- 3 tablespoons butter
- 2 (10-ounce) cans minced clams
- Place diced bacon in a large stockpot over medium-high heat; cook and stir until almost crisp.
- Add the chopped onion to the pot with the bacon; cook and stir until the onion is tender, about 5 minutes.
- Stir in the cubed potatoes and add water. Season with salt and pepper. Bring the mixture to a boil.
- Reduce heat to low and simmer, uncovered, until potatoes are tender, about 15 minutes.
- Pour in the half-and-half and add the butter. Stir well.
- Drain the clams, reserving the clam liquid. Stir the clams and half of the reserved clam liquid into the soup.
- Cook until heated through, without boiling, about 5 minutes.
- Serve and enjoy!
- This creamy New England clam chowder is perfect for a cozy meal. Enjoy the rich flavors and comforting warmth!