New England-style clam chowder with fresh steamed quahogs, potatoes, and bacon.

Ingredients

  • 1 big stock pot full of clams (quahogs) shells, already cleaned
  • 5 lbs potatoes, cubed while raw
  • 3 strips bacon
  • 3 onions, coarsely chopped
  • 3 cloves garlic
  • Butter
  • Pepper
  • 2 inches water for steaming clams

Steps

  1. Put clams in pot with 2 inches of water in bottom and steam open.
  2. Save broth, open clams saving any juice and discard shells.
  3. Cook potatoes until done but not mushy. Remove potatoes from water and save liquid for use later with clam broth.
  4. Cut bacon into pieces 1/2 x 1/2 inch and cook in skillet until translucent. Remove before crispy. Discard grease and drain bacon on paper towels.
  5. Chop clams and add to reserved clam broth, including broth from chopping clams.
  6. Add cooked potatoes and bacon to pot with clams and broth. Get mixture hot on stove while stirring and reduce heat to medium-low.
  7. Saute onions and garlic in butter until translucent, drain and add to clam mixture.
  8. If too salty add reserved potato water, or if not enough regular broth, add potato water.
  9. Usually does not need salt, clams are enough, but add pepper.
  10. Cook on low heat around an hour.

Notes

  • Should make a big stock pot full of clam chowder.