Rustic Clam Chowder with Bacon!

One of my all time favorite soups is clam chowder. It’s a must have when you’re in New England. It’s hearty, briny and comforting no matter the season or temperature, but really chases the chill away on those fall and winter days. The cream makes it hearty and filling while the bacon adds a depth of flavor without overpowering the clams. As it cooks, the house smells wonderful and evokes memories of wintertime and roaring fires in the fireplace. As always, I make enough to feed a crowd. You’ll be glad. The leftovers are just as good the second time around. Here’s my recipe for Rustic Clam Chowder. Enjoy!

1 lb. Wright Brand Bacon, hickory smoked, diced
1 medium white onion, diced
1/4 cup Blue Bird Flour
6-8 medium Yukon Gold potatoes, diced
8 C clam juice
8 C chopped clams with juice
2 C heavy whipping cream

Cut your raw bacon into pieces and cook until crispy in an 8 qt. Dutch oven (I cook the whole pound with hopes that by the time the bacon goes in the soup, there’s actually enough bacon left!). Remove the bacon and reserve the bacon fat. Wipe the bits from the bottom of the pan. (Normally, I would deglaze the pan and keep on cooking, however, for this soup, I clean them out.) Add 2 tablespoons of your reserved bacon fat back to the pan along with the onion. Cook the onion on medium-low heat until it’s translucent. Add the flour, stir it in and cook it for about three minutes. Add your clam juice while stirring constantly. Bring this mixture to a boil. Add the diced potatoes. Reduce to a simmer and let it cook for 30 minutes or until the potatoes are fork tender. Stir occasionally. Toss the bacon back in, add the clams with their juice and the cream, heat thoroughly without bringing it to a boil, and dinner is served!

I hope you fall in love with my rustic clam chowder!