 | | Directions |
- Place potatoes in boiling water and cook until done. Dice the potatoes and set aside.
- Brown the bacon over medium heat until golden brown. Remove bacon and use 1 tablespoon of remaining bacon fat to saute onion until golden brown.
- Open can of minced or diced clams and drain juice from the container. In a separate stockpot, pan or casserole dish, combine the drained clams, the can of clam chowder, and the bacon with the onions, including the remaining sauteed juices from the bacon and onion. Warm the contents over medium high heat and let simmer, stirring the mixture as necessary.
- Add the half and half, dill, dried parsley, and salt and pepper. Continue to simmer so the chowder remains hot, but does not boil. Serve when ready.
|
|
|
Prep Time: 20 minutes
Cook Time: 10 minutes
Container: Soup Bowl
Servings: 4
|  | | Ingredients | | - | | 20 ounces (2 cans) New England clam chowder soup |
| - | | 6 ounces (1 can) chopped or minced clams |
| - | | medium sized potatoes |
| - | | slices of bacon |
| - | | medium sized onion |
| - | | 1 pint non-fat half and half |
| - | | 2 teaspoons dill (dried leaves) |
| - | | 2 teaspoons dried parsley |
| |
| |
