Clam Chowder

Yesterday was Thanksgiving, and my man's family came over to eat with my family. All went better than expected. It's hard to go wrong with two saucy grandmothers, a few glasses of spiked cider and the world famous stuffing.

Today's the 'Day After', and we are taking a break from turkey and hub-bub. I sat still for exactly 30 minutes before I said, "I want to make clam chowder!" I have never made clam chowder, and I'm extremely lactose-introlerant. But why let that stop me? A few cups of cream and several slabs of bacon later . . . I had creamy, salty clam chowder. Helloo!!!

Either my man is really nice or the chowder was really good, but he said "I didn't know you could make something like this at home. You outdid yourself." (my swelling pride is fat and happy.)

Clam Chowder

  • 4 slices thick slab bacon, diced
  • 1/2 medium sweet yellow onion
  • 5 medium russet potatoes, peeled and diced
  • 2 tablespoons salt
  • 1 tablespoon ground black pepper
  • 2 - 3 cups half and half, whole milk or cream
  • 2 cans clams
  • 1 can corn, drained
  • Parsley, chopped for garnish

Heat large stock pot over medium heat. Add diced bacon, and let cook while chopping onion. Once the bacon is nice and crispy (about 5 minutes) add the diced onion and cook until softened (about 5 more minutes.) Add diced potatoes, and pour in half and half until the potatoes are barely covered. Add salt and pepper. Bring to a boil and then let simmer until potatoes are tender (you should be able to easily pierce with a fork, but they shouldn't be too mushy.) Fold in drained corn and both cans of clams with all the juices. Simmer for 10 more minutes to let flavors meld. Add more salt and pepper to taste. Serve with chopped parsley on top, and toasted french bread on the side.