Ed's Easy Clam Chowder

1. 1

   In a 6 qt pot render the bacon until crisp, then remove bacon ( to drain on a couple of paper towels), and all but about 3 tablespoons of the bacon grease.

2. 2

   Sweat the onion in the reserved bacon grease, until translucent.

3. 3

   Deglaze the pot with the wine and reduce until almost dry.

4. 4

   Add potatos, clams ( juice and all), clam chowder, half and half, clam juice, and bring to a simmer over med high heat.

5. 5

   Stir every few mins or it will scorch.

6. 6

   Reduce heat add butter, bacon, and i table spoon of fresh parsly.

7. 7

   Serve with crackers.

No additional tips available.