Fully-Loaded Littleneck Clam Chowder

• 2 pounds littleneck clams
• 1 cup water
• 1/2 packet pack of bacon (5-6 slices)
• 1 diced onion
• 3 tablespoons flour
• 3 cups half and half
• 1 cup peeled and cubed Russet potatoes
• A few large sprigs of fresh oregano

1. Soak 2 lbs of littleneck clams in few changes of water until the water runs clear.
2. Place the clams in a Dutch oven and cover with a cup of water, cover, and then cook on high heat for five minutes until the clams have opened.
3. Remove the clams and let cool, and then strain the liquor through a fine-meshed sieve to remove any additional debris. Set aside and rinse out your pot.
4. Cook a half pack of bacon (5-6 slices) in the same pot on medium heat until crispy, then remove with a slotted spoon and reserve.
5. Cook a diced onion in the bacon fat until translucent and then add 1 cup of peeled and cubed Russet potatoes. Cook for a few more minutes before sprinkling the whole thing with 3 tablespoons of flour.
6. Cook for a minute, then add your reserved clam juice.
7. Slowly mix in 3 cups of half and half, making sure there are no lumps.
8. Serve with the reserved bacon, crumbled; oyster crackers, sliced green onions and the most critical ingredient - Cholula hot sauce (original flavor).

littleneck clams, water, pack of bacon, onion, flour, potatoes, oregano

Taken from food52.com/recipes/31295-fully-loaded-littleneck-clam-chowder (may not work)