After the last Blog I just have to give you my recipe of the Clam Chowder, because I am still dreaming of this delicious soup I had in San Francisco. Sitting outside and enjoying this soup in the crusty sour dough bread was just a dream, so here it is, my Clam Chowder Recipe.
New England Clam Chowder
4 slices bacon, diced
1 1/2 cups chopped onion
1 1/2 cups water
4 cups peeled and cubed potatoes
1 1/2 teaspoons salt
ground black pepper to taste
3 cups half-and-half
2 (10 ounce) cans minced clams
Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. 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.
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. Cook for about 5 minutes, or until heated through. Do not allow to boil.
By the way, I have to admit that I am already back in the Caribbean, yes it goes fast. We had a 17 day cruise back to Baltimore and I will tell you a bit more with some photos as well. I love the cruising and especially Panama Canal was amazing, but more about that in the next blog