Cape Cod Clam Chowder
- 8 pounds quahog clams
- 1/4 pound bacon, diced
- 2 1/2 cups chopped onion
- 2 cups clam juice
- 2 large potatoes, diced
- 3 cups heavy whipping cream
- Kosher salt
- Freshly ground black pepper
- Place clams in roasting pans. Bake at 350u0b0 for 8 minutes or until slightly opened. Shuck clams; release meat from shells, discarding any that remain closed. Set clams aside. Strain broth, and reserve.
- Cook bacon in a Dutch oven until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in pan. Add onion, and cook 5 minutes or until translucent. Stir in clam juice. Add potatoes, and cook 5 minutes, stirring occasionally. Stir in reserved broth; cook over low heat 25 minutes. Stir in cream, and simmer 25 minutes or until potatoes are tender. Add clams; cook 5 minutes or until thoroughly heated. Add salt and pepper to taste.
clams, bacon, onion, clam juice, potatoes, heavy whipping cream, kosher salt, freshly ground black pepper
Taken from www.myrecipes.com/recipe/cape-cod-clam-chowder (may not work)