Recipe courtesy of Robert Irvine
Total:
40 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Place diced bacon in large saucepan with the butter. Cook on medium heat until almost crisp; add onions, and cook 5 minutes. When onions are translucent, stir in water, clam juice and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered until the liquid has reduced by half. Potatoes should be fork tender. Pour in half-and-half and simmer for a further 5 minutes. Adjust seasoning and add chopped clams just before serving, (otherwise clams will be tough). Garnish with crackers and chopped chives.

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Manhattan Clam Chowder

Recipe courtesy of Michael Lomonaco

New England Pot Roast

Recipe courtesy of Geoffrey Zakarian

Clam Chowder

Recipe courtesy of Alton Brown

Spicy Linguine with Clams and Mussels

Recipe courtesy of Giada De Laurentiis

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Corn Chowder

Recipe courtesy of Tyler Florence

Linguine with Clam Sauce

Recipe courtesy of Robin Miller

White Clam Pizza

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking