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New England Clam Chowder

1/4 pound bacon, diced
2 tablespoons light olive oil
4 new potatoes, peeled and diced
1 1/2 cups finely chopped onions
2 large garlic cloves, minced
2 cups light cream
2 cups milk
salt and pepper to taste
2 cups minced clams, plus the juices
2 to 3 tablespoons butter
Parsley, for garish (opt)
Paprika, for garnish (opt)

Saute the diced potatoes in the olive oil. Add a little water to
help them cook faster without burning. In a separate fry pan cook
the diced bacon until it is crisp. When the bacon is done add the
diced onion and the garlic. Cook until the onion is transparent.
Drain the bacon and onion on paper towels to get any excess fat or
grease off. Set aside until the soup is ready.

When the potatoes are done, add the light cream and the milk. If
you like a thicker soup, then add 2 or 3 tablespoon of flour to
the milk and shake it up to mix it together before adding it to
the potatoes. Season to taste with salt and pepper; bring to a
simmer to thicken.

Add the bacon, onion, and garlic to the simmering milk mixture.
Add the clams and clam juice to the milk mixture and heat through,
adjust taste or thickness, as needed.

Serve with a little butter melting on the top and a generous grinding
of fresh black pepper. I like to sprinkle some fresh or dried
parsley and little paprika for color. Serves 6


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