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Bacon and Garlic Clam Chowder

Bacon and Garlic Clam Chowder

Ingredients

  • 6 slices bacon - chopped
  • 2-1/4 cup chopped onion
  • 3 cups water
  • 6 cups peeled & diced potatoes
  • pepper to taste
  • 1 tbsp minced garlic
  • 7 cups half & half
  • 1/2 cup butter 1 stick
  • 3 6.5 ounce cans chopped clams
  • 1/2 pound fresh steamer clams

Instructions

  1. Scrub clams & then place in a bowl of salt water for 20 minutes (1/3 cup salt in 1 gallon water).
  2. Remove from water - rinse & repeat 2 more times to allow the clams to release the sand inside.
  3. Once done - fill stockpot with water just to cover the bottom. Place clams inside.
  4. Cover & bring to a boil & let the clams steam 5-7 minutes or until they open.
  5. Remove clams from shells & set aside.
  6. While you are soaking your clams for the last time - peel & dice your potatoes & onion. Set aside.
  7. Place diced bacon in another large stockpot & cook over high heat - until cooked & crisp.
  8. Leaving bacon & grease in bottom of pot & add in your onions & garlic - cook & stir until onions are soft.
  9. Add in butter - allow to melt & blend flavors. Keep stirring.
  10. Stir in water & potatoes.
  11. Add pepper to taste (I purposely do not add salt because of the salt content of the other ingredients- you don't want too much)
  12. Bring potatoes to a boil & cook uncovered about 15 minutes or until potatoes are fork tender.
  13. Pour in your half & half
  14. Drain your cans of clams - reserving the clam liquid.
  15. Add in your canned clams & your fresh clams.
  16. Add 1/2 of your reserved clam juice.
  17. Stir & cook until hot- do not bring to a boil
  18. Serve hot.
  19. *note - this is a thinner, lighter chowder. I will be sharing a thicker, heartier version of this later.