New England Clam Chowder
2 cans of clams and juice
1/4 pound of bacon, diced
1 large onion, sliced or use green onions
Salt to taste
2 large potatoes, diced
Milk
2 tablespoons of butter
Pepper to taste
Parsley
1/4 teaspoon of dried thyme |
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Cook the bacon until crisp. Cook the onion until tender. Add potatoes and some water and cook until potatoes are tender. Add other ingredients and put hard butter on top. When butter melts, soup is done. Serves 8. |
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