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.
[cooked-sharing]
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.
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.
Ingredients
Directions
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.
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.
