New England Clam Chowder
Ready in 40 minutes
Serves : 6
2 10.5-oz cans Clams
1/4 lb Bacon
1/2 c Onion; diced
3 cup Raw Potatoes
1 cup Light cream
1 cup milk
1 tbs Butter
Salt, pepper, dill weed; to taste
Drain clams and reserve liquid. Add enough water to clam juice to make 3 cups.
Put in large soup pot.
Fry bacon in a small skillet.
Remove from pan and drain on paper towels.
Save some bacon grease and fry onions.
Peel and dice raw potatoes add them to the pot with the clam juice.
Add salt, pepper, and onions.
Simmer until potatoes are tender.
Add clams, cream, milk, butter and bacon, salt, pepper, dill weed.
Add Wondra to thicken if needed.