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!