Fully-Loaded Littleneck Clam Chowder

1. 1

   Soak 2 lbs of littleneck clams in few changes of water until the water runs clear.

2. 2

   Place the clams in a Dutch oven and cover with a cup of water, cover, and then cook on high heat for five minutes until the clams have opened.

3. 3

   Remove the clams and let cool, and then strain the liquor through a fine-meshed sieve to remove any additional debris. Set aside and rinse out your pot.

4. 4

   Cook a half pack of bacon (5-6 slices) in the same pot on medium heat until crispy, then remove with a slotted spoon and reserve.

5. 5

   Cook a diced onion in the bacon fat until translucent and then add 1 cup of peeled and cubed Russet potatoes. Cook for a few more minutes before sprinkling the whole thing with 3 tablespoons of flour.

6. 6

   Cook for a minute, then add your reserved clam juice.

7. 7

   Slowly mix in 3 cups of half and half, making sure there are no lumps.

8. 8

   Serve with the reserved bacon, crumbled; oyster crackers, sliced green onions and the most critical ingredient - Cholula hot sauce (original flavor).

No additional tips available.