New England Clam Chowder

 


Ingredients

  • 1/4
    cup cut-up bacon or salt pork
  • 1
    medium onion, chopped (1/2 cup)
  • 2
    cans (6.5 oz each) minced or whole clams*
  • 1
    medium potato, diced (1 cup)
  • 1/2
    teaspoon salt
  • Dash of pepper
  • 2
    cups milk

  • Steps

1 In 2-quart saucepan, cook bacon and onion over medium heat, stirring occasionally, until bacon is crisp and onion is tender; drain off fat.

    2 Drain clams, reserving liquid. Add enough water, if necessary, to clam liquid to measure 1 cup.

      3 Stir clams, clam liquid, potato, salt and pepper into bacon and onion. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until potato is tender.

      4 Stir in milk. Heat, stirring occasionally, just until hot (do not boil or soup may curdle).

      Comments

      Post a Comment

      Popular posts from this blog

      Crunchy Panko Fish Sticks with Quick Lemon-Herb Aioli

      Image
        Ingredients Lemon-Herb Aioli 1/4 cup mayonnaise 2 tablespoons plain Greek yogurt 1 tablespoon chopped fresh chives 2 teaspoons chopped fresh dill weed 1 teaspoon grated lemon peel 2 teaspoons fresh lemon juice 1 clove garlic, finely chopped Fish Sticks 1/2 cup Gold Medal™ all-purpose flour Salt and pepper Paprika 1 egg 1/4 cup milk Several dashes hot sauce 1 1/2 cups Progresso™ panko crispy bread crumbs 1 lb cod fillets, cut into sticks Canola oil for frying Steps 1  In small bowl, stir together Lemon-Herb Aioli ingredients. Cover with plastic wrap; refrigerate until ready to serve. 2  Gather 3 wide, shallow dishes. In first dish, stir together flour, dash salt, dash pepper and dash paprika. In second dish, beat egg, milk and hot sauce with whisk. In last dish, stir together bread crumbs, dash salt, dash pepper and dash paprika. 3  Coat fish sticks with seasoned flour, dip into egg mixture to coat, and then bread crumb mixture, pressing bread crumbs into fish if ne...
      Read more

      Coquilles Saint Jacques

      Image
        Ingredients 1 1/2 lb bay scallops* 1 cup dry white wine, nonalcoholic white wine or chicken broth 1/4 cup chopped fresh parsley 1/2 teaspoon salt 2 tablespoons butter or margarine 6 oz mushrooms, sliced (2 cups) 2 shallots or green onions, chopped (2 to 3 tablespoons) 3 tablespoons butter or margarine 3 tablespoons Gold Medal™ all-purpose flour 1/2 cup half-and-half 1/2 cup shredded Swiss cheese (2 oz) 1 cup soft bread crumbs (about 1 1/2 slices bread) 2 tablespoons butter or margarine, melted Steps 1  Lightly grease six 4-inch baking shells or ceramic ramekins** with butter. Place in 15x10x1-inch pan. 2  In 3-quart saucepan, place scallops, wine, parsley and salt. Add just enough water to cover scallops. Heat to boiling; reduce heat to low. Simmer uncovered about 6 minutes or until scallops are white. 3  Remove scallops with slotted spoon; reserve liquid. Heat reserved liquid to boiling. Boil until reduced to 1 cup. Strain and reserve. 4  In same saucepan, me...
      Read more

      Tuna Salad Sandwiches with Lemon Rémoulade

      Image
        Ingredients 1 can (12 ounces) tuna packed in water, drained and flaked 1/2 cup tartar sauce 2 tablespoons grated lemon peel 1 cup thinly sliced romaine 4 crusty French rolls (6 to 8 inches long), split Steps 1  Mix tuna, tartar sauce and lemon peel. 2  Fill rolls with romaine and tuna salad
      Read more