***Clam Chowder - Papa in Nevada

By CheeseDiva

This recipe took shape after a trip I took with my Dad to Boston in 1968. I had it at Anthony’s on the wharf which burned down sometime later. Dad and I made different versions and this combines them all. It’s all about the cream and salt pork! Pancetta also rocks! Serve with Papa’s Garlic Bread and a salad.

Ingredients

• 3 8-ounce bottles clam juice
• 3 russet potatoes, peeled, cut into 1/2-inch pieces
• 1/4 stick butter
• 1/2 lb. +, salt pork, finely chopped
• (or use Pancetta).
• 2 cups chopped onions
• 1 bay leaf
• 1/4 cup all purpose flour
• 6 6-1/2-ounce cans chopped clams, drained, juices reserved
• 1 1/4 cups half and half

Details

Adapted from verybestbaking.com

Preparation

Step 1

Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.
Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)