cateory: courses
Clam Chowder
Reviews: 198
Ingredients:
- 6 Slice Bacon; finely chopped
- 1 Cup Finely chopped onions
- 1/4 Teaspoon Paprika
- 3 Cup Cold water
- 3 Cup Potatoes; peeled and cut into 1/2−inch dice
- 1/2 Teaspoon Dried thyme
- Three; (6 1/2−ounce) cans chopped clams
- 1 Cup Half and half
- Salt and freshly ground black pepper
- 1/3 Cup Minced parsley or fresh chives for optional garnish
How to make
Clam Chowder
Clam Chowder
- In a medium saucepan over medium heat, heat the bacon, covered, for a minute or until some of the fat has rendered. Uncover the saucepan and continue to saut , stirring constantly for 2 minutes or until a thin film of fat coats the bottom surface of the pan.
- Add the onions and paprika, cover and cook, over low heat for 5 to 6 minutes stirring on occasion. Add the water, potatoes and thyme and bring the liquid to a boil.
- Reduce the heat and simmer the soup, covered, for about 20 minutes or until the potatoes are tender but not falling apart.
- Add the clams with their juices and the half and half. Bring the soup just to a simmer and season with salt and pepper to taste. Serve immediately, each portion garnished with parsley or chives.
Comments for
Clam Chowder
Clam Chowder
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