Clam Chowder

Name: Clam Chowder
Yield: 8
Ingredients: 15 clams in shells (2 to 2½ pounds); 1 cup water; 5 (8-ounce) bottles clam juice; 10 slices bacon; ½ Vidalia onion, chopped; 4 tbsp butter; 1 cup all-purpose flour; 5 medium russet potatoes, peeled and diced; ½ cup skim milk; ½ cup half-and-half; 1 tsp salt; Ground black pepper

This classic chowder is creamy, savory and filled with chunky goodness.

This classic chowder is creamy, savory and filled with chunky goodness. It’s everything a soup should be and makes a hearty wintertime treat.

Makes 8 servings

Ingredients

15 clams in shells (2 to 2½ pounds)
1 cup water
5 (8-ounce) bottles clam juice
10 slices bacon
½ Vidalia onion, chopped
4 tbsp butter
1 cup all-purpose flour
5 medium russet potatoes, peeled and diced
½ cup skim milk
½ cup half-and-half
1 tsp salt
Ground black pepper

Directions

Soak clams in enough water to cover for 20 minutes. Scrub shells to clean; discard soaking water. In a stockpot with cover, bring 1 cup water to a boil. Add clams and steam for 10 to 15 minutes, removing the clams as they open. Discard any that do not open. Remove clams from shells, chop and set aside; discard shells.
In a large saucepan, heat clam juice over medium heat. In a large skillet, fry bacon until crisp; remove and crumble bacon, reserving drippings in skillet. Add onion to skillet. Cook over medium heat until translucent. Add butter, flour and bacon. Cook, stirring continuously, for 5 minutes. Increase heat under clam juice to medium-high. Whisk in onion mixture. Continue stirring to ensure no lumps form. Stir in clams. Add potatoes, milk, half-and-half and salt. Reduce heat to medium-low and simmer for 35 minutes, stirring frequently. Season to taste with pepper.