Way to Go New England! Chowder for You!

What a great game! Here's a great chowder to celebrate! 

New England Clam Chowder

4 slices applewood or hickory smoked bacon, diced

1 cup chopped yellow onion

1 1/2 cups chicken stock or water

4 cups cubed red potatoes

3 tablespoons unsalted butter

2 (10-ounce) cans minced clams

Salt and freshly ground black pepper

Cook the bacon in a large stock pot over medium-high heat until until almost crisp. Add the onion and cook for 3 to 5 minutes, until lightly golden brown. Add the stock and potatoes and bring to a boil. Reduce the heat to medium, partially cover and cook for 15 minutes, until potatoes are fork tender.

Add the half-and-half and add butter. Drain the clams, reserving the clam liquid and stir the clams and 1/2 of the reserved liquid into the soup. Simmer for 5 minutes, until heated through (don’t let boil or the cream may curdle). Season to taste with salt and pepper. 

Serves 4

olovedog