Medium French Beverage Soup

New England Clam Chowder II

Name: New England Clam Chowder II
Prep time: 25 min
Cook time: 56 min
Total time: 81 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 slices bacon; 0.5 cups chopped onion; 4 potatoes , peeled and cubed; 1 tablespoon all-purpose flour; 1 cup bottled clam juice; 1 cup half-and-half; 2 cans minced clams , 6 ounce; salt and pepper to taste; 0.5 cups heavy cream , Optional; 2 tablespoons chopped fresh parsley

Total Time

1h 21m

25m prep · 56m cook

Servings

4 people

Rating

—

Difficulty

Medium

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Minced clams with potatoes and onion simmered in a broth of clam juice and half-and-half. A great, hearty soup to start a meal off with, or can even be a meal in itself.

Ingredients

4 slices bacon
0.5 cups chopped onion
4 potatoes , peeled and cubed
1 tablespoon all-purpose flour
1 cup bottled clam juice
1 cup half-and-half
2 cans minced clams , 6 ounce
salt and pepper to taste
0.5 cups heavy cream , Optional
2 tablespoons chopped fresh parsley

Instructions

1

In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.
2

In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.
3

Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.
4

Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)