New England Clam Chowder
Ingredients
- 5 slices bacon (chopped)
- 1 large onion (chopped)
- 2 1/2 cups canned minced clams (drained)
- 1/2 stick butter
- 3 tablespoons flour
- 2 1/2 cups water
- 1/2 cup white wine
- 2 cups raw potatoes (diced)
- 2 cups half &half
- 2 cups whole milk
- a few pinches of dill
- salt and pepper
Temperature: ° F
Instructions
In Emile Henry Stewpot, saute chopped onion and bacon. Once done, drain fat and add clams. Stir and cook slowly, about 5 minutes. Add flour and butter. Heat and stir in water and wine, and add potatoes. Cover pan and simmer until potatoes are done, but still firm. Add half & half, milk and dill. Salt and pepper to taste. Do not let mixture boil.
Serve with oyster crackers.
Instructions
In Emile Henry Stewpot, saute chopped onion and bacon. Once done, drain fat and add clams. Stir and cook slowly, about 5 minutes. Add flour and butter. Heat and stir in water and wine, and add potatoes. Cover pan and simmer until potatoes are done, but still firm. Add half & half, milk and dill. Salt and pepper to taste. Do not let mixture boil.
Serve with oyster crackers.
