Dutch-Oven New England Clam Chowder Recipe
Ingredients
| Minced | 2 Can (10oz), undrained | |
| Onion | 1 Small, chopped | |
| 4 slices bacon, coarsely chopped | ||
| Potatoes | 4 Medium, finley diced | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Cornstarch | 2 Tablespoon | |
| Milk | 4 Cup (16 tbs), divided | |
| Butter/Margarine | 2 Tablespoon | |
Directions
Drain clams; reserve liquid.
Set aside.
Cook onion and bacon in a Dutch oven until bacon is browned.
Stir in clam liquid, potatoes, salt, and pepper; cover and simmer until potatoes are tender.
Combine cornstarch and 1/4 cup milk; add to potato mixture.
Add butter, clams, and remaining 3% cups milk.
Cook over medium heat, stirring constantly, until thickened
Set aside.
Cook onion and bacon in a Dutch oven until bacon is browned.
Stir in clam liquid, potatoes, salt, and pepper; cover and simmer until potatoes are tender.
Combine cornstarch and 1/4 cup milk; add to potato mixture.
Add butter, clams, and remaining 3% cups milk.
Cook over medium heat, stirring constantly, until thickened
Chef
