Clam Chowder

I'm not the biggest fan of clams and oysters. Truth be told, every time I eat them my first thought is that they taste like snot. And my second thought is that that's because they really are covered in snot.

This recipe, however, is so delicious I can't turn it away, despite my better judgment.

Clam Chowder

Prep Time: 15 minutes

Cooking Time:

Serves: 4

Ingredients:

2 lb canned clams (weight including liquid), reserve the liquid, and chopping the clams

1 1/2 lb potatoes, peeled and cut into 1/2" dice

2 medium yellow onions, chopped

4 oz bacon, diced

Reserved clam liquid mixed with water to equal 3 cups

1 cup milk

1 cup half-and-half or heavy cream

sea salt to taste

2 tbsp chopped parsley

In a heavy pot, add bacon and cook, stirring, until slightly browned. Add onion, and cook until translucent. Add clam juice and water to equal 3 cups and increase to high heat. Add potatoes and simmer until just soft. Mashed some on the side of the pot to thicken the chowder (this should be your primary source of thickening).

Add milk and cream and chopped clams and heat thoroughly.

Let cool. (at this stage it can be stored for serving later, if you should so choose). Reheat gently (do not let it boil), and garnish with parsley and serve with oyster crackers.