Vineyard Clam Chowder

1. 1

   Place a very large, heavy soup pot or Dutch oven over medium-low heat and add the butter.

2. 2

   When it has melted, add the bacon and cook until crisp and golden brown.

3. 3

   Transfer to paper towels with a slotted spoon, shaking gently to leave behind most of the butter.

4. 4

   Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

5. 5

   Add the potatoes and clam juice and bring to a boil.

6. 6

   Reduce the heat to low and simmer gently, partially covered, until the potatoes are just tender, 8 to 10 minutes.

7. 7

   Add the clams and cook until tender but not tough, about 2 minutes more.

8. 8

   Meanwhile, in a small saucepan, heat the half-and-half just up to the simmering point (watch carefullyit can boil over in an instant).

9. 9

   Stir the hot half-and-half into the chowder and crumble the bacon over the top; do not allow to boil!

10. 10

    Taste for seasoning; add salt only if necessary, and pepper to taste.

11. 11

    Serve in warm bowls.

No additional tips available.