Prep 15 mins
Cook 40 mins
I am not from the New England area, but that does not mean that I don't know how to make a great soup.
- 48 littleneck clams, cleaned and soaked
- 4 slices bacon
- 1 large yellow onion, chopped
- 2 large russet potatoes, diced
- 3 sprigs thyme
- 1 1⁄2 cups half-and-half
- 1 dash salt
- 1 dash pepper
- Place the clams in a large pot with a cup of water, cover and bring to a boil.
- Cook the clams for 10 minutes, discard the ones that do not open and transfer the opened ones to a platter. Save the liquid.
- When clams are cool, remove clams from shells and chop.
- Add enough water to the clam liquid to make 4 cups.
- In a seperate saucepan cook the bacon over medium heat until crisp and brown. Transfer the bacon to paper towels and save the drippings in the pan.
- Add the onion and cook for 3 minutes, add potatoes and thyme, stir in reserved clam/water liquid and bring to a boil. Reduce heat to medium low.
- Cook for 20 minutes or until potatoes are fork tender.
- Add the half-and-half, clams, return to a simmer; DO NOT BOIL.
- Mash a few of the potato pieces for a thicker chowder.
- Season to taste with salt and pepper, discard the thyme sprigs.
- Garnish with the bacon bits.