Description
A creamy, hearty soup classic with clams, potatoes, and vegetables in a rich broth.
Ingredients
Scale
- 4 slices bacon, diced
- 1 1/2 cups chopped onion
- 1 1/2 cups water
- 4 cups peeled and cubed potatoes
- 1 1/2 teaspoons salt
- ground black pepper to taste
- 3 cups half-and-half
- 3 tablespoons butter
- 2 (10 ounce) cans minced clams
- 1/2 teaspoon Worcestershire sauce
Instructions
- Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes.
- Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
- Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
- Add Worcestershire sauce to taste. Garnish with parsley if desired.
Notes
For a thicker chowder, mash some of the potatoes before adding the half-and-half. Can be made ahead and reheated gently.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Method: Soup
- Cuisine: American
Nutrition
- Calories: 395
- Sugar: 4g
- Fat: 22g
- Carbohydrates: 24g
- Protein: 24g