New England Clam Chowder

This is a HUGE amount for us NECC lovers, half the recipe for a more manageable amount.


Ingredients:

• 1 package bacon (12 slices, diced)
• 4 med onions (about 4 cups diced)
• 4 tbsp butter
• 7 potatoes (about 10 cups cubed)
• 3-4 cups water
• 4 cups half and half
• 2 cups heavy cream
• 44 oz minced clams
• Salt, pepper and dill

Directions:

1. Dice 12 slices of bacon into squares and cook in a large pot until almost crisp (over low-medium heat if ingredients are piled over each other.)
2. Add 4 medium onions (about 4 cups diced) and continue cooking until onion caramelize and bacon is crisp.
3. Add 4 tbsp butter and 4 tbsp flour and mix to form a roux.
4. Add 7 cubed potatoes (about 10 cups diced, we didn't peel ours).
5. Add about 3-4 cups of water, to almost cover ingredients. Cook 20 minutes covered.
6. Add 4 cups half and half and 2 cups heavy cream.
   
7. Add 40 oz of minced clams with their juice. And cook for another 5 minutes without boiling.

Salt, pepper and dill to taste. Serve with toasty bread!

This soup will win you many honors and awards.