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Captain Ron's Clam Chowder

Source of Recipe


Coastal Living, May 2006



List of Ingredients



• 1 cup water
  
• 4 dozen fresh clams, scrubbed
  
• 8 bacon slices, chopped
  
• 4 onions, chopped (about 5 cups)
  
• 1 large clove garlic, minced
  
• 2 large potatoes, diced (about 4 cups)
  
• 1 tsp dried thyme
  
• 7 Tbsp all-purpose flour
  
• 2 (8-ounce) bottles clam juice
  
• 2 Tbsp chopped fresh parsley
  
• 1 tsp salt
  
• 1 tsp freshly ground black pepper
  
• 5 cups half-and-half
  






Instructions



1. Bring water to a boil in a large Dutch oven or soup pot. Add clams, and steam 5 to 7 minutes or until shells open. Strain cooking water from Dutch oven into a container, discarding any sediment. Shuck clams into a bowl, discarding shells and any whole clams that do not open. Coarsely chop clams, and set aside.
   
   
2. Cook bacon in a large Dutch oven over medium-high heat, reserving 2 tablespoons drippings in pan. Set bacon aside.
   
   
3. Sauté onions and garlic in hot drippings over medium-high heat about 5 minutes, or until tender. Add potatoes and thyme and cook 5 minutes, stirring often. Sprinkle flour over potato mixture; cook 3 minutes, stirring constantly. Add reserved clam water and clam juice, and bring to a boil. Reduce heat and cook, uncovered, over medium heat 8 minutes or until potatoes are tender. Add parsley and next 3 ingredients. Stir in clams and reserved bacon; cook over medium heat just until thoroughly heated.
   
   Makes 14 cups.