Clam and Bacon Chowder

Luckytrim

Grill Master
Gold Site Supporter
Clam and Bacon Chowder

8 Slices Bacon, chopped
1 Cups chopped onions
1/4 Teaspoon Paprika
3 Cups Cold water
3 Cups Potatoes; peeled and diced
1/2 Teaspoon Dried thyme
Three; (6 1/2−ounce) cans chopped clams
1 Cup Half and half
Salt and freshly ground black pepper to taste
1/3 Cup chopped chives for garnish

In a medium saucepan over medium heat, heat the bacon, covered, for a minute
or until some of the fat has rendered. Uncover the saucepan and continue to
saut , stirring constantly for 2 minutes or until a thin film of fat coats
the bottom surface of the pan.
Add the onions and paprika, cover and cook, over low heat for 5 to 6 minutes
stirring on occasion. Add the water, potatoes and thyme and bring the liquid just to the boil.
Reduce the heat and simmer the soup, covered, for about 20 minutes or until the potatoes are just tender but not falling apart.
Add the clams with their juices and the half and half. Bring the soup back
to a simmer and season with salt and pepper to taste. Serve immediately,
topping each serving with the chives.
 

Mr. Green Jeans

New member
My son and SO are visiting for Easter. WA Dept of Fish & Wildlife is opening beaches to razor clams and we're planning on rising at dark o' clock to hunt the wiley razor clam. Goal is to put this recipe to work. Thanks Trim!
 

buzzard767

golfaknifeaholic
Gold Site Supporter
That works for me. How many cups of fresh clams would you use? I can get them fresh.

I was just thinking that. I picked up a dozen big ole' middlenecks at the framers' market this AM. I could cut the big guys down to size.

Buzz
 

Luckytrim

Grill Master
Gold Site Supporter
That works for me. How many cups of fresh clams would you use? I

\Well, you need about a pound and a quarter. i'm not sure how many cups that entails....
 
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