New England Clam Chowder
4 slices bacon, chopped
1 large onion, chopped
4 medium potatoes, diced
3 cups chicken stock
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
2 tablespoons flour
3 cups light cream (half & half cream)
2 (10 1/2-oz.) cans baby clams, drained
1 cup clam juice
2 tablespoons minced parsley (optional)
Paprika (optional)
Fry bacon in a large saucepan until crisp, then remove with a slotted spoon and reserve.
Add onion to the saucepan, sauté until softened, then add potatoes and chicken
stock. Season with salt and pepper, cover and cook for 15 minutes.
In a second saucepan, melt butter, then add flour, stirring to make a roux. Cook for 1
minute, then add light cream. Cook over low heat until thickened, then add to
vegetables along with clams and clam juice, and heat through. Garnish each serving
with bacon, parsley and paprika.
Yield: 8 to 10 servings
