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NEW ENGLAND CLAM CHOWDER 4 slices bacon, diced 4 green onions, chopped (including tops) 4 medium potatoes, pared and diced 1/2-inch 1/2 small green pepper, deseeded and chopped 2 c. clam juice or water 1 tsp. salt 1/2 tsp. white or black peppercorns 2 cans (6 1/2 oz.) minced clams (including liquid) 1 c. whipping cream In large saucepan, saute bacon until crisp. Add onions, potatoes and green pepper. Add clam juice or water. Simmer 15 minutes, covered, until potatoes are tender. Add salt, white pepper, clams, liquid and cream. Heat just to simmering. Do not boil or clams will toughen. Serve immediately. For vegetable clam chowder, add 1 peeled, sliced carrot and 1 stalk celery, chopped, to the potatoes. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |