Creamy Clam Chowder With Bacon Slices
|Hard shell clams/Littleneck clams||36|
|Canned minced clams||15 Ounce (Two 7 1/2 Ounce Cans)|
|Clam juice||12 Ounce (1 Bottle)|
|Water||2 Cup (32 tbs)|
|Bacon slices||3 , diced|
|Chopped onion||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Diced potatoes||4 Cup (64 tbs)|
|Milk||2 Cup (32 tbs)|
|Half and half||1 Cup (16 tbs)|
|Instant potato flakes||4 Tablespoon|
|Freshly ground black pepper||To Taste|
Rinse fresh clams.
Place fresh clams and 2 cups water in a 4-quart pot; bring to a boil.
Cover and cook until clam shells open, about 10 minutes.
Discard any clams that do not open.
Drain clams, reserving cooking liquid.
Remove and discard clam shells.
Chop clams; set aside.
If using canned clams, drain, reserving liquid.
Add clam juice to reserved liquid to make 2 cups.
Rinse and dry 4-quart pot.
Fry bacon until crisp in 4-quart pot.
Remove bacon from pot using a slotted spoon, reserving drippings.
Drain bacon on paper towels.
Add onion and celery to bacon drippings.
Saute over medium-high heat until onion is tender.
Add diced potatoes and reserved clam cooking liquid.
Cover and simmer until potatoes are tender, about 20 minutes.
Remove 1 cup diced potatoes.
Puree in a blender or food processor with milk and half and half.
Pour potato puree into pot in a thin stream while stirring.
Season to taste with salt.
Add potato flakes, 2 tablespoons at a time, stirring between additions until chowder reaches desired consistency.
Add clams and reserved cooked bacon.
Simmer until heated through, 8 to 10 minutes.
Do not boil.
Ladle hot chowder into individual bowls.
Sprinkle each bowl with pepper and top with 1 teaspoon butter.