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
pack of bacon (5-6 slices)
half and half
peeled and cubed Russet potatoes
A few large sprigs of fresh oregano
In This Recipe
Soak 2 lbs of littleneck clams in few changes of water until the water runs clear.
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.
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.
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.
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.
Cook for a minute, then add your reserved clam juice.
Slowly mix in 3 cups of half and half, making sure there are no lumps.
Serve with the reserved bacon, crumbled; oyster crackers, sliced green onions and the most critical ingredient - Cholula hot sauce (original flavor).