Bacon and Garlic Clam Chowder
Print

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

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