New England Clam Chowder - cooking recipe

Ingredients

2 (7 1/2 oz.) cans minced clams
3 small potatoes, peeled and diced
3 slices bacon, cut into small pieces
1 medium size onion, finely chopped
3 c. milk
1 c. heavy cream
1 Tbsp. butter
salt (if necessary)
pepper

Preparation

Boil potatoes in salted water for 15 minutes.
Fry the bacon in a saucepan until one tablespoon of fat has rendered.
Remove the bacon.
Fry the onion for three minutes in bacon fat.
Add the clam broth from canned clams.
Simmer for 5 minutes.
Add chopped clams, milk, cream, butter and potatoes; season with salt.
Simmer for 5 minutes, until potatoes are just tender.
Garnish bowls with a sprinkling of pepper and reserved bacon.