Vineyard Clam Chowder Recipe

Photo by PineyCook
Adapted from foodrepublic.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodrepublic.com

Ingredients

  • 3

    tablespoons butter

  • 1/2

    pound thick-sliced bacon

  • 1

    large yellow onion, finely chopped

  • 6

    large russet potatoes, peeled and cut into 1/2-inch dice

  • 1

    quart (4 cups) strained clam juice

  • 1 1/2

    quarts (6 cups) chopped clams

  • 2

    cups half-and-half

Directions

Place a very large, heavy soup pot or Dutch oven over medium-low heat and add the butter. When it has melted, add the bacon and cook until crisp and golden brown. Transfer to paper towels with a slotted spoon, shaking gently to leave behind most of the butter. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the potatoes and clam juice and bring to a boil. Reduce the heat to low and simmer gently, partially covered, until the potatoes are just tender, 8 to 10 minutes. Add the clams and cook until tender but not tough, about 2 minutes more. Meanwhile, in a small saucepan, heat the half-and-half just up to the simmering point (watch carefully—it can boil over in an instant). Stir the hot half-and-half into the chowder and crumble the bacon over the top; do not allow to boil! Taste for seasoning; add salt only if necessary, and pepper to taste. Serve in warm bowls.

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