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1/2 cup onions, diced 3 strips bacon 6 cups white potatoes, peeled and cut into 3/4 inch pieces 6 cups water 1 tsp. salt 1 6 1/2 oz. can minced clams 1 stick butter 1 1/2 cups whole milk 1 1/2 cups heavy cream Salt and pepper to taste Fry bacon until crisp. Cool and crumble bacon. Boil potatoes in water with 1 tsp. salt until tender. Drain. Saute onions in 2 tablespoons of bacon grease until translucent, but not browned. Add onions, clams, butter, milk, and cream to potatoes and heat, being careful not to scorch. If desired, mash about half of the potato pieces with a potato masher--this will produce a thicker chowder. Add crumbled bacon and salt and pepper to taste. |
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