Bacon Clam Chowder
4 Large Russet Potatoes (Peeled and Diced)
1 lb Bacon
1 Large Onion (Diced)
1 Pint Half-and-Half
16 oz Clam Juice (Bottled or use juice left from cooking clams)
2 T Salt
2 T Fresh Ground Pepper
2 T Old Bay Seasoning
First you will need to clean the clams in cold water and then boil until they are cooked through. Once they open their shells they are done. You can take the clams out then scoop out the meat from inside. (You can add some extra seasonings at this point)
While the clams are boiling, peel and dice potatoes. Boil until tender but not falling apart then set aside.
Once all the shells are cleaned of the meat, you can discard.Cut the clams into bite sized pieces then set aside.
Cut bacon into 1/2" -1 " pieces then cook in frying pan. Set aside on paper towel to soak up any grease.
Drain all grease from pan except 2 tablespoons. Add the onion into the grease until onions soften and become translucent.
I large pot add half and half, clam juice and seasonings over medium heat until well combined. Add onions then gently stir in clams and potatoes. Bring to boil, time for 5 minutes. Yields about 12 servings.
You are now ready to eat! Serve with a light salad and bread or crackers.We hope you enjoy this chowder and would love to see your pictures and feedback about this recipe.