It’s cold.

And while it’s warming in the south, I know you northern folk are still pulling out those long johns to keep your tushies from feeling like icicles. In times like these you need meals that are going to not only feel you up, but keep you warm as well.

Enter this weeks Weekend Recipe: New England Clam Chowder.

Nothing is more filling (and warming) then a good bowl of chowder. So fire up those stoves and prepare to get warm. Enjoy!

Ingredients

* 4 slices bacon, diced
* 1 1/2 cups chopped onion
* 1 1/2 cups water
* 4 cups peeled and cubed potatoes
* 1 1/2 teaspoons salt
* ground black pepper to taste
* 3 cups half-and-half
* 3 tablespoons butter
* 2 (10 ounce) cans minced clams

Directions

1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
2. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.