Monday, November 9, 2015

New England Clam Chowder


  2 cans clams and juice
1/4 lb. bacon, diced
1 lg. onion, sliced or use green
Salt to taste
2 lg. potatoes, diced
2 tbsp. butter
Pepper to taste
1/4 tsp. dried thyme

 Cook bacon until crisp.  Cook onion until tender.  Add potatoes and some water and cook until potatoes are tender.  Add other ingredients and put hard butter on top.  When butter melts, soup is done.  Serves 8.   

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