RatingDifficultyBeginner

Few things warm us on a frigid winter day like the smells of homemade clam chowder steaming in a big pot. Sizzling bacon and chopped onions fill the kitchen air, a bucket of littlenecks reminds us of summer, digging for dinner on the flats and sandy shores. This recipe from the Savory Grape in East Greenwich, Rhode Island, brings all that and the anticipation of a steaming bowl to brush off the cold with a fine wine to match. This is a healthy, simple recipe best served with a big tear of heavy bread to ensure every last drop is cleaned from the bowl.

ShareTweetShare

Yields8 Servings
Prep Time25 minsCook Time40 minsTotal Time1 hr 5 mins

 4 Slices of bacon, diced
 1.50 cups Chopped Onion
 1.50 cups Seafood or Chicken Stock
 4 cups Peeled and Cubed Potatoes
 1.50 tsp Salt
 2 pinches Black Pepper, to taste
 3 cups Half & Half
 3 tbsp Butter
 20 oz Shucked Clams with their juice
 1 pinch Fresh Dill to garnish

1

Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in stock and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.

2

Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil. Garnish with fresh dill or bacon crisps.

CategoryCooking Method

Ingredients

 4 Slices of bacon, diced
 1.50 cups Chopped Onion
 1.50 cups Seafood or Chicken Stock
 4 cups Peeled and Cubed Potatoes
 1.50 tsp Salt
 2 pinches Black Pepper, to taste
 3 cups Half & Half
 3 tbsp Butter
 20 oz Shucked Clams with their juice
 1 pinch Fresh Dill to garnish

Directions

1

Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in stock and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.

2

Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil. Garnish with fresh dill or bacon crisps.

New England Style Clam Chowder

Previous article

Pheasant Pot Pie

Next article

Roasted Pheasant

The Great Indoors

The Great Indoors

Our Sponsors

Survival Corner

How To Survive

JOIN THE NRA TODAY!

JOIN THE NRA TODAY!

New Free Listings

OEL Classified Directory
Dispatches

The OEL Monthly Newsletter

Featuring unique content plus the best stories from OEL and special offers on outdoor equipment and supplies.

You have Successfully Subscribed!