Author Notes
Even if you aren't a huge fan of seafood, this littleneck clam chowder may be just the dish to convert you. Bacony and full-bodied, it's rich enough to satisfy the biggest dinner appetites. To make things extra decadent, serve it fully-loaded: smoked crispy bacon, oyster crackers, sliced green onions and a few drops of fiery Cholula hot sauce. —Feed Me Dearly
Ingredients
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2 pounds
littleneck clams
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1 cup
water
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1/2 packet
pack of bacon (5-6 slices)
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1
diced onion
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3 tablespoons
flour
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3 cups
half and half
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1 cup
peeled and cubed Russet potatoes
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A few large sprigs of fresh oregano
Directions
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Soak 2 lbs of littleneck clams in few changes of water until the water runs clear.
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Place the clams in a Dutch oven and cover with a cup of water, cover, and then cook on high heat for five minutes until the clams have opened.
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Remove the clams and let cool, and then strain the liquor through a fine-meshed sieve to remove any additional debris. Set aside and rinse out your pot.
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Cook a half pack of bacon (5-6 slices) in the same pot on medium heat until crispy, then remove with a slotted spoon and reserve.
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Cook a diced onion in the bacon fat until translucent and then add 1 cup of peeled and cubed Russet potatoes. Cook for a few more minutes before sprinkling the whole thing with 3 tablespoons of flour.
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Cook for a minute, then add your reserved clam juice.
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Slowly mix in 3 cups of half and half, making sure there are no lumps.
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Serve with the reserved bacon, crumbled; oyster crackers, sliced green onions and the most critical ingredient - Cholula hot sauce (original flavor).
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