New England Clam Chowder

Among the many, many reasons why I am so happy to have Jamie home again is that she likes to cook. And she is a wonderful cook at that. So over the past few weeks we have been able to enjoy several of her “works of art.” Yesterday she made me one of my favorite soups: New England clam chowder. She says it’s so simple to make… Now, why have I never tried this before?  Hmmm… here is her recipe!

¼ cup cut-up bacon

1 medium onion, chopped (½ cup)

2 cans (6½ oz each) minced or whole clams

1 medium potato, diced (1 cup)

½ tsp salt

dash of pepper

2 cups milk

1. Cook the bacon and onion in a saucepan over medium heat, stirring occasionally until bacon is crisp and onion is tender. Drain off fat.

2. Drain clams, reserving liquor. Add enough water to clam liquor, if necessary, to measure 1 cup.

3. Stir the potato, clams, clam liquor, salt and pepper  into the saucepan with the bacon and onion. Heat to boiling and reduce heat. Cover and simmer about 15 minutes or until potato is tender.

4. Stir in milk; heat until just hot.

Jamie cuts the tops of small sourdough loaves and scoops all the dough out to use them as serving bowls. Yummy!

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One Comment

  1. Posted July 21, 2010 at 9:31 am | Permalink

    oh. my. goodness! I’m salivating and it’s just barely past breakfast! This recipe is very similar to one my grandfather, a true Yankee born and bred in New England, used to make. LOL! Not only has your post made me a little hungry, but nostalgic as well! 🙂