What a great game! Here's a great chowder to celebrate!
New England Clam Chowder
4 slices applewood or hickory smoked bacon, diced
1 cup chopped yellow onion
1 1/2 cups chicken stock or water
4 cups cubed red potatoes
3 tablespoons unsalted butter
2 (10-ounce) cans minced clams
Salt and freshly ground black pepper
Cook the bacon in a large stock pot over medium-high heat until until almost crisp. Add the onion and cook for 3 to 5 minutes, until lightly golden brown. Add the stock and potatoes and bring to a boil. Reduce the heat to medium, partially cover and cook for 15 minutes, until potatoes are fork tender.
Add the half-and-half and add butter. Drain the clams, reserving the clam liquid and stir the clams and 1/2 of the reserved liquid into the soup. Simmer for 5 minutes, until heated through (don’t let boil or the cream may curdle). Season to taste with salt and pepper.
Serves 4
olovedog