Real New England Clam Chowder/Seafood Chowder

Ingredients

Directions

1. 1

   Boil 1 1/2 inches water in a large pot. Rinse & scrub steamers, and add to boiling water. Cook covered 5-10 minutes, until all shells are opened. Remove clams to cool, reserve broth.

2. 2

   Cook bacon & onion in heavy pot over medium heat, stirring often, until bacon starts to crisp and onion is translucent, about 5 minutes. Meanwhile, peel and dice potatoes. Add butter to onion mixture, stir until melted. Add flour and stir 1 minute. Gradually add clam broth, stirring constantly.

3. 3

   Add diced potatoes and bring to boil. Reduce heat to simmer until potatoes are soft, about 10 minutes, stirring often.

4. 4

   Meanwhile, shuck, rinse, and chop clams. Dice fish fillet and add to pot, stirring occasionally until fish turns opaque white. Add chopped clams.

5. 5

   Add light cream, white wine, salt & pepper, and Old Bay seasoning. Return to boil, then reduce to simmer. Taste for seasoning, serve.