Vineyard Clam Chowder

• 3 tablespoons butter
• 1/2 pound thick-sliced bacon
• 1 large yellow onion, finely chopped
• 6 large russet potatoes, peeled and cut into 1/2-inch dice
• 1 quart (4 cups) strained clam juice
• 1 1/2 quarts (6 cups) chopped clams
• 2 cups half-and-half

1. Place a very large, heavy soup pot or Dutch oven over medium-low heat and add the butter.
2. When it has melted, add the bacon and cook until crisp and golden brown.
3. Transfer to paper towels with a slotted spoon, shaking gently to leave behind most of the butter.
4. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
5. Add the potatoes and clam juice and bring to a boil.
6. Reduce the heat to low and simmer gently, partially covered, until the potatoes are just tender, 8 to 10 minutes.
7. Add the clams and cook until tender but not tough, about 2 minutes more.
8. Meanwhile, in a small saucepan, heat the half-and-half just up to the simmering point (watch carefullyit can boil over in an instant).
9. Stir the hot half-and-half into the chowder and crumble the bacon over the top; do not allow to boil!
10. Taste for seasoning; add salt only if necessary, and pepper to taste.
11. Serve in warm bowls.

butter, bacon, yellow onion, russet potatoes, clam juice, clams

Taken from www.foodrepublic.com/recipes/vineyard-clam-chowder-recipe/ (may not work)