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New
England Clam Chowder
| 4 slices bacon, diced
1½ cups chopped onion 4 cups peeled and cubed potatoes 1½ t salt ½ t ground black pepper 2 – 6.5 oz. cans minced clams 3 cups half & half 3 T butter 1½ cups water Cook bacon in large kettle until almost
crisp. Add onions, cook 5 minutes. Add cubed potatoes, salt, pepper, and
1½ cups water. Cook uncovered 15 minutes or until potatoes are fork
tender. Meanwhile, drain clams, reserving clam liquid. Add clams, ½
of the clam liquid, half & half, and butter to the kettle. Mix well
and heat about 3 minutes or until heated through. Do not allow to boil.
Serve hot. Makes 8 servings.
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