Recipe courtesy of Robert Irvine
Episode: NBA
Print
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 4 slices bacon, diced
  • 3 tablespoons butter
  • 1 1/2 cups chopped onion
  • 1 1/2 cups water
  • 2 (10-ounce) cans minced clams, drained, juice reserved
  • 4 cups peeled and cubed potatoes
  • 1 1/2 teaspoons salt
  • Freshly ground black pepper
  • 3 cups half-and-half
  • Crackers, for garnish
  • 1/8 cup chopped chives, for garnish

Directions

Place diced bacon in large saucepan with the butter. Cook on medium heat until almost crisp; add onions, and cook 5 minutes. When onions are translucent, stir in water, clam juice and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered until the liquid has reduced by half. Potatoes should be fork tender. Pour in half-and-half and simmer for a further 5 minutes. Adjust seasoning and add chopped clams just before serving, (otherwise clams will be tough). Garnish with crackers and chopped chives.

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