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Pacific Northwest Clam Chowder

Source of Recipe


Michele Gerhard






List of Ingredients



• 1 medium onion, diced
  
• 1/3 lb. bacon, diced
  
• 1-1/2 lbs. razor clam necks, chopped, with juice (or four 6-1/2-ounce cans chopped clams)
  
• 1 (10-ounce) can whole baby clams, with juice
  
• 3 lbs. potatoes, peeled and diced
  
• 1 cup milk
  
• 2 quarts water
  
• 1 tsp salt
  
• 1 tsp coarsely ground black pepper
  






Instructions



1. In stock pot with a goodly dollop of bacon grease or oil, fry onion until BLACK -- this is really very important. I recognize that there are those who would quail at the thought of intentionally burning something on the stove, but trust me. Just do it.
   
   
2. Add bacon and fry until starting to crisp. Add clams and juices, potatoes, milk and water (add more water, if necessary, to cover well). Bring to a boil; reduce heat and gently simmer 2 to 3 hours.
   
   
3. If at all possible, refrigerate overnight before serving. Reheat over medium heat, adjusting seasoning to taste. Serve with lots of saltine crackers, some really good butter to spread on the crackers and a bounty of ice cold beer.
   
   This will dispel the November in your soul.