Vineyard Clam Chowder

Name: Vineyard Clam Chowder
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

7 ingredients

11 steps

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

1

Place a very large, heavy soup pot or Dutch oven over medium-low heat and add the butter.
2

When it has melted, add the bacon and cook until crisp and golden brown.
3

Transfer to paper towels with a slotted spoon, shaking gently to leave behind most of the butter.
4

Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
5

Add the potatoes and clam juice and bring to a boil.
6

Reduce the heat to low and simmer gently, partially covered, until the potatoes are just tender, 8 to 10 minutes.
7

Add the clams and cook until tender but not tough, about 2 minutes more.
8

Meanwhile, in a small saucepan, heat the half-and-half just up to the simmering point (watch carefullyit can boil over in an instant).
9

Stir the hot half-and-half into the chowder and crumble the bacon over the top; do not allow to boil!
10

Taste for seasoning; add salt only if necessary, and pepper to taste.
11

Serve in warm bowls.