Clam Chowder with Bacon

Ingredients -

3 strips of Bacon, cooked crisp, drained and crumbled
12 Whole Clams, scrubbed
3 cups Cold Water
1 cup Whole Milk
2 Baking Potatoes, peeled and diced
2 White Onions, chopped
2 Carrots, peeled and chopped
1 Green Bell Pepper, seeded and chopped
1/2 teaspoon Coarse Salt
1/4 teaspoon Fresh Ground Black Pepper

Preparation:

1. Add enough water to fill stockpot ½” deep. Heat over medium heat.

2. Cover stockpot with lid. Bring water to a boil, and steam clams until they open.

3. Remove clams from stockpot. Reserve liquid in stockpot, strain liquid and set aside in small bowl.

4. Allow clams to cool, and shuck clams (remove from shells).

5. Finely chop clams.

6. Add cold water, whole milk, diced potatoes, chopped onions, chopped carrots and chopped green bell pepper to stockpot.

7. Bring to a gentle boil. Reduce heat to low.

8. Cover stockpot with lid, and simmer 30 minutes.

9. Stir in chopped clams, and strained liquid.

10. Simmer 15 minutes.

11. Season with salt and pepper.

12. Serve hot.

13. Garnish with crumbled bacon.

Soup Making Tip

Vegetable Peeler

Used to remove the outer skin, a peeler with a swiveling blade works best, as it follows the contour of the potatoes better.

Soup Making Tip

Potato Skins

Scrub potatoes with a brush or cloth under cold water to remove dirt. Pat dry. The potato is ready for use, the skin on potatoes is edible and can be left on or peeled and removed if desired.