New England Clam Chowder



  1. Cook and stir bacon and onion in 2-quart saucepan until bacon is crisp and onion is softened. set aside
  2. Drain clams, reserving liquor; add water to clam liquor to measure 1 cup.
  3. Stir clams, clam liquor, potato, salt and pepper into bacon and onion.
  4. Heat to boiling; reduce heat.
  5. Cover and simmer 15 minutes or until potato is tender.
  6. Stir in milk.
  7. Heat, stirring occasionally, just until hot (do not boil).
  8. Serve


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