Cape Cod Clam Chowder

Recipe from


Ingredients

8 pounds quahog clams
1/4 pound bacon, diced
2 1/2 cups chopped onion
2 cups clam juice
2 large potatoes, diced
3 cups heavy whipping cream
Kosher salt
Freshly ground black pepper

Preparation

Place clams in roasting pans. Bake at 350° for 8 minutes or until slightly opened. Shuck clams; release meat from shells, discarding any that remain closed. Set clams aside. Strain broth, and reserve.

Cook bacon in a Dutch oven until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in pan. Add onion, and cook 5 minutes or until translucent. Stir in clam juice. Add potatoes, and cook 5 minutes, stirring occasionally. Stir in reserved broth; cook over low heat 25 minutes. Stir in cream, and simmer 25 minutes or until potatoes are tender. Add clams; cook 5 minutes or until thoroughly heated. Add salt and pepper to taste.

Note:

December 2006