Dutch-Oven New England Clam Chowder Recipe
Ingredients
2 (6 1/2 ounce) cans minced clams, undrained
1 small onion, chopped
4 slices bacon, coarsely chopped
4 medium potatoes, finely diced
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
4 cups milk, divided
2 tablespoons butter or margarine
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
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