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
pounds littleneck clams
packet pack of bacon (5-6 slices)
cups half and half
cup peeled and cubed Russet potatoes
A few large sprigs of fresh oregano
- 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).