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1
Add onions and bacon to large pot - I used my cast iron one.
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2
Spray a little butter spray if needed and start browning the onions and bacon.
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3
Once the onions are clear and the bacon is beginning to brown add the diced potatoes and brown them a little, too.
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4
Add enough water to just cover the potatoes and stir through to the bottom to get the good bits off the bottom of the pot.
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5
Cook the potatoes until soft.
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6
At this point, I was suppose to pour off the water, but it had pretty much all cooked down, so I did not need to.
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7
I added the juice from the 2 cans of clams and the Evaporated Milk at this point and let it cook down a little more.
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8
Add that butter and let it melt into the soup - add pepper ( and Salt ) to taste and stir - and let it cook down a little more.
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9
When you think the Chowder is just about ready to eat, add the two cans of baby clams - and stir - and let it cook down a little more.
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10
Put a loaf of Rustic Bread in the stove, set pre-heat to 325 degrees, and let it get nice and crusty to serve with the Chowder.
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11
When you can not stand it any longer the Chowder is Ready !
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12
Serve heaping bowls of Chowder with chunks of crusty bread, lots of butter and Enjoy !
