Ingredients
- 4 slices bacon, diced
- 3 tablespoons butter
- 1 1/2 cups chopped onion
- 1 1/2 cups water
- 2 (10-ounce) cans minced clams, drained, juice reserved
- 4 cups peeled and cubed potatoes
- 1 1/2 teaspoons salt
- Freshly ground black pepper
- 3 cups half-and-half
- Crackers, for garnish
- 1/8 cup chopped chives, for garnish
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
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By Larry 45
Smithfield, RI
on February 02, 2013
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I've made this reipe alot and every time it is a hit out of the park. I live in Rhode Island and I pair this with the classic Rhode Island clam cake. The best.
By AtypicalSoccerMom
on January 14, 2012
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This chowder was easy, fast, and delicious. My whole family enjoyed this for dinner. If you want to go through all of the work of shucking clams and deriving your own clam juice and you have time, that's great and I am sure that there is some benefit. But for a Saturday afternoon, when we have just come in from skiing this was awesome.
By klblamble_12471367
Bellevue, NE
on November 14, 2011
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I added two ribs of celery with the onion, and used cream instead of half and half - I think I created heaven in a bowl
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