New England Clam Chowder

New England Clam Chowder

 This is the New England Clam Chowder you grew up with as a child - homemade and from scratch, no canned Chowda for this Yankee.

Ingredients: 

6 slices of bacon chopped
1 1/2 onion, diced
4 potatoes, peeled and cubed
1 1/2 teaspoons of Sea Salt
Pepper to taste
3 cups Half and Half (1 small container)
1 cup celery, diced
1 piece of salt pork, whole
3-4 tablespoons of real butter, imitation won't do for this recipe
2 cans minced clams
1 bottle clam juice
1 1/2 cups water

Directions: 

In a large stock pot over medium to high heat cook your bacon and salt pork until almost crispy, then remove the salt pork. Throw in your onions and sautee in the bacon juices for about 3-4 minutes. Stir in your water, stirring constantly to get those pieces of cooked bacon juices off the bottom of the pan, then add your potatoes and celery; bring to a boil for about 15 - 18 minutes until potatoes can be cut with a fork.

Once the potatoes and celery are cook, turn the heat down and begin adding your half and half and butter. Drain your clams, but retain the juice and add the juice plus bottle clam juice to the pot, along with all other ingredients except the clams. Cook for about 7 minutes to allow the clam juice to be absorbed by the potatoes. Add your clams allowing them to heat with the other flavors in the pot and serve with oyster crackers or your favorite crackers. Enjoy.