Vineyard Clam Chowder Recipe
- 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
Adapted from foodrepublic.com
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.