New England Clam Chowder Recipe
Ingredients
| Bacon strip | 4 , diced | |
| 1 each medium-size onion, carrot, and celery stalk, chopped | ||
| 3 medium-size (about 1 1/2 lbs.) potatoes, peeled and cut into 1/2 inch cubes | ||
| Water | 2 Cup (16 tbs) | |
| 1 teaspoon each salt and Worcestershire | ||
| Pepper | 1/4 Teaspoon | |
| 4 drops liquid hot pepper seasoning | ||
| Half and Half | 1 Pint | |
| Chopped | 3 Can (10oz), minced | |
| Parsley | 2 Tablespoon, chopped | |
Directions
In a 3 or 4-quart pan over medium heat, cook bacon, stirring occasionally, until crisp.
Spoon out all but 3 tablespoons of the drippings.
To the remaining drippings and bacon, add onion, carrot, and celery; cook until onion is soft.
Add potatoes, water, salt, Worcestershire, pepper, and hot pepper seasoning; bring to a boil.
Reduce heat; cover and simmer for 15 minutes or until potatoes are fork-tender.
Stir in half-and-half, clams and their liquid, and parsley.
Heat just until piping hot; do not boil.
Spoon out all but 3 tablespoons of the drippings.
To the remaining drippings and bacon, add onion, carrot, and celery; cook until onion is soft.
Add potatoes, water, salt, Worcestershire, pepper, and hot pepper seasoning; bring to a boil.
Reduce heat; cover and simmer for 15 minutes or until potatoes are fork-tender.
Stir in half-and-half, clams and their liquid, and parsley.
Heat just until piping hot; do not boil.
Chef
