New England Clam Chowder- A Local Favorite!

What a great week it has been here in Mattapoisett!

The weather has been perfect to relax and enjoy our beautiful beach's here on Buzzards Bay.

Instead of heading out to a restaurant tonight, enjoy some family time together cooking a traditional New England Clam Chowder!

After recently learning how to made this local favorite, I feel I can now share it with all of you since I got the two thumbs up by some of my tuffest critics!

Now for those of you counting calories, this is one that you absolutley have to try in moderation, of course!

So here is my version of New England Clam Chowder:

You will need

Approximately 2 dozen quahogs, steamed

3 or 4 potatoes

1 large Onion

1/2 stick of butter

3/4 slices of bacon

black pepper

16 ounces of light cream

Once they are steamed you will need to drain & save the broth for your chowder base,chop your quahogs and put them aside,chop one large onion

In a large pan

Add 1/2 stick of butter and onions,Fry 3-4 slices of bacon, remove bacon when done crumble and put aside

Now you have your base

add broth to base,cut up 3/4 potatoes,add quahogs & bacon ,Simmer until potatoes are done,add a 16 once container of light cream

Serve hot and enjoy!

One of the best parts of making our New England Clam Chowder was the quality time we spend together!