New England Clam Chowder

Yields

Notes:

Ingredients

Directions

Heat the butter over medium-high heat and add the bacon and onion until softened. Stir in the flour and add the stock, juice from the clams, cream, paprika and potatoes. Bring the mixture to a simmer stirring consistently (it will thicken), then reduce to medium-low heat and cook for 20 minutes until potatoes are tender. Add clams and season with salt and pepper to taste. Cook clams until they are slightly firm (roughly 2min)

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