New England Clam Chowder
Posted on October 27, 2007
1/4 lb bacon pieces
1/2 large onion, chopped
2 cloves garlic, minced
1 large russet potato, cubed
1 leek, white and light green part only, sliced
2 c. chicken stock
1 c. whipping cream
1/2 lb fresh clams, chopped
2 tbsp. flour for thickening (optional)
Brown bacon until crisp and remove to drain. Pour off all but 2/3 tbsp. bacon fat. Saute onion, garlic, potato and leek (if used) in bacon fat until limp. Add chicken stock and simmer until vegetables are tender. Add whipping cream and clams and heat through. Return bacon to mixture and serve.
tags: Soups