• 4 slices bacon, diced
  • 240 g chopped onion
  • 355 ml water
  • 620 g peeled and cubed potatoes
  • 9 g salt
  • ground black pepper to taste
  • 710 ml half-and-half
  • 45 g butter
  • 2 (10 ounce) cans minced clams

Clam Chowder Directions:

  1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes.
  2. 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.
  3. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup.
  4. Cook for about 5 minutes, or until heated through. Do not allow to boil.
  5. Serve hot.
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Rating: 5.5/10 (2 votes cast)
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Clam Chowder Recipe, 5.5 out of 10 based on 2 ratings

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