Title: Clam Chowder
Categories: Soups
Yield: 4 Servings

4 sl Bacon
1/2 c Onion, finely chopped
4 md Potatoes, diced
1 tb Flour
12 oz Clams, canned with liquid,
-minced
1 c Clam broth, juice
1 c Half and half
1/2 c Cream
2 tb Parsley, chopped

1. In a large heavy saucepan or skillet, saute bacon or pork until brown
and crisp. Remove. Drain on paper towels. Dice or crumble. 2. In same
skillet saute chopped onion and potatoes for a couple of minutes. Sprinkle
with flour. 3. Add clam juice from cans and from bottle. Stir to combine.
Bring to a boil. Simmer, stirring from time to time, until potatoes are
soft, about 15 minutes. 4. Add half-and-half and season to taste with salt
and pepper. 5. Add minced clams. Heat until simmering. Do not boil. Add
whipping cream, if used. Sprinkle with parsley or diced pork or bacon.
Serve immediately.
Posted to FOODWINE Digest 15 Dec 96

From: Mary O'Brien

Date: Mon, 16 Dec 1996 07:59:55 +0000