Best New England Clam Chowder
Ingredients
1 Tbs Canola Oil
1/2 of a 6oz pkg Canadian Bacon (5slices, Diced) or Bacon (optional)
1 large onion
1 1/2 lbs Red Potatoes (unpeeled and cut into 1/2" pieces
1 bottle (8oz) Clam Juice (usually found by the canned clams in store)
1 carton (about 3 cups) Swanson Cream Starter (Found by chicken stocks in store)
2 cans (6.5oz) Clams (minced and drained)
1/2 Tsp. Kosher Salt
1/4 Tsp. ground Black Pepper
2 Tbs. chopped fresh Parsley
Directions
- Heat oil in 4 quart saucepan over medium heat. Add bacon if desired, and cook 2 min stirring occasionally. Add onion and cook 5 min or until tender-crisp, stirring occasionally. Remove from pan and set aside.
- Add potatoes and clam juice and heat to a boil. Reduce heat to low. Cover and cook 15 min or until potatoes are tender, stirring occasionally.
- Stir in cream starter, clams, bacon, onion, salt and pepper, cook 5 min until thickened. Sprinkle with parsley.
NOTE: Can use shucked, chopped fresh clams instead of canned.
Total Time: 55 min
Prep: 25 min
Cook: 30 min
Yield: 6 servings
Level:Easy
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