Fully-loaded Littleneck Clam Chowder

By • October 5, 2014 1 Comments

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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

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Serves 4

  • 2 pounds littleneck clams
  • 1 cup water
  • 1/2 packet pack of bacon (5-6 slices)
  • 1 diced onion
  • 3 tablespoons flour
  • 3 cups half and half
  • 1 cup peeled and cubed Russet potatoes
  • A few large sprigs of fresh oregano
  1. Soak 2 lbs of littleneck clams in few changes of water until the water runs clear.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cook for a minute, then add your reserved clam juice.
  7. Slowly mix in 3 cups of half and half, making sure there are no lumps.
  8. 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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