Boston Clam Chowder

YUM! So yesterday morning I was trying to think of fabulous recipes that I haven't made in a while and that I would be totally looking forward to devouring throughout the week. Zach mentioned chowder and it dawned on me that it has been wayyy too long since we enjoyed a good bowl of homemade chowder. Also, since discovering the recipe for dutch oven bread I've just been craving a good soup or stew so when Zach mentioned it I didn't even have to think - YES, SOLD!

As far as the recipe goes, Zach took me to Boston years ago for an anniversary and we came across this cute little tile that had the recipe for basic Boston Clam Chowder. Of course we have tweaked it a bit because we really enjoy hearty soup so without further ado - let's cook!

Recipe:


1 pint of clams
1 cup chopped bacon (about 12 strips, cooked and chopped)
1 medium onion, diced
1 cup of clam liquor (you can just save the juice from the canned clams or buy clam liquor separately)
3 large potatoes, diced into small cubes (I leave the skin on but you can take it off if you'd prefer)
1/2 teaspoon of salt
1/4 teaspoon of pepper
2 cups of whole milk

Directions:

In a large pan cook the bacon until slightly crispy and then set aside and chop up into 1/2 inch pieces. Drain most of the bacon grease out of the pan but leave a few tablespoons to cook the onion in. Saute the onion for about 3-5 minutes (depending how crunchy or cooked you like them) and then add in the clam liquor, clams, potatoes, salt and pepper. Cook for about 15 minutes, or until the potatoes are tender. Add the milk and then bring to a low boil. Let it set for about 5 minutes and then serve it up with some delicious bread.

Pictures:

It turned out soooo delicious! It's not a thick soup but it's definitely hearty and filling! Of course I served it up with some of that delightful dutch oven bread that I seem to be addicted to these days. Hope you enjoy it as much as we did!!!