Spring Hill Ranch Clam Chowder

1. 1

   In a large skillet over medium high heat, cook the bacon until the bits are crisp. Remove them from the pan with a slotted spoon and allow them to drain on a paper towel. Do not drain the grease from the pan yet.

2. 2

   In the bacon drippings, saute the onion until it is wilted and translucent. Using a slotted spoon, remove them from the pan to drain on a paper towel too. Now you may drain the fat from the pan, wash it and put it away.

3. 3

   Meanwhile, put the potatoes and clam juice in a 5 quart pot. Add enough water to just cover them. Bring the mixture to a boil and continue at a low boil until the potatoes are tender, about 10 minutes. At this point if you've used more than 4 potatoes, you can remove some now and blend the soup with an immersion blender or in a blender or food processor. Then return the reserved potato pieces. This will give you some nice chunks along with the pureed soup.

4. 4

   Add the reserved bacon bits and onion, the parsley, thyme, basil, black pepper, cayenne pepper, garlic, salt, stewed tomatoes and green chilies. Return the soup to a boil and add the clams and half-and-half. Simmer just until the clams are warmed through.

5. 5

   The chowder will become thicker and richer if it is allowed to cool down and then reheated just before serving.

No additional tips available.