New England Clam Chowder

I love clam chowder and this was fun and easy to make. I like it from the can, also, but it can get pricy to feed the whole family from a can. Most of these ingredients I have around the house...except clams, of course. But they are at most grocery stores. My kids loved it and were excited to eat clams, which didn't "even taste weird". Serve with warm, crusty bread and a green salad. Serves 6.


New England Clam Chowder

4 slices bacon or 1 c ham, chopped
3 Tbsp butter
1 c chopped onion
3 Tbsp flour
1 1/2 c water
5 medium potatoes, peeled and cut into 1" pieces
1 1/2 tsp salt
1/2 tsp ground black pepper
3 c half and half
2 10-oz cans minced clams, undrained
2 10-oz cans chopped clams, undrained

1. Placed chopped bacon or ham in large stock pot over medium-high heat. Cook until bacon is crispy or ham is smoking. Melt butter then add onion; cook 5 minutes. Stir in flour for 1 minute.
2. Open clam cans and add just the juice (it's about 2 c) to stock pot. Stir in water, potatoes, salt and pepper. Bring to a boil, reduce heat to medium, cover and simmer 20 minutes or until potatoes are fork-tender.
3. Pour in half-and-half, add butter. Stir in clams. Continue to stir over medium heat just until it starts to simmer.  Serve immediately.