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New England clam chowder
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 8
Ingredients
- 65g pancetta cubes
- 2 medium chopped onion
- 1 1/2 cups water
- 4 cups peeled and cubed potato
- 3 cups single cream
- 3 tablespoon butter
- 2 tin (2x280g) clams
- 1 1/2 teaspoon salt
- Ground pepper to taste
Method
- STEP 1Place pancetta cubes 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.
- STEP 2Pour in single cream, 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.
