SPRING HILL RANCH'S CLAM CHOWDER

Spring Hill Ranch's Clam Chowder image

Provided by Wiley P

Time 1h20m

Number Of Ingredients 12

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4 slice bacon, diced
1 1/2 c diced yellow onion (about 1 medium onion)
2 bottle (8 ounces each) clam juice
1/2 c chicken broth or water
6 c 1/2" cubed peeled potatoes (about 2 1/2 pounds)
1 tsp kosher salt
1/4 Tbsp freshly ground black pepper
3 c half & half, divided
3 Tbsp butter
1/4 tsp ground cayenne pepper
3 can(s) (6.5 ounces each) chopped clams
2 can(s) (10 ounces each) baby clams

Steps:

1. In a large stock pot over medium high heat, cook the diced bacon until almost crisp. Add the onions and cook 5 minutes. Stir in the clam juice, chicken broth (or water), and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until the potatoes are fork tender.
2. Remove about 3 cups of the potatoes to a medium mixing bowl and add 1 1/2 cups of the half and half. Using an immersion blender, blend the mixture until smooth. (This can also be done in a blender or food processor.) Return the mixture to the pot.
3. Pour in the remaining 1 1/2 cups of half-and-half, and add the butter and cayenne pepper. Stir in the drained chopped clams and baby clams. If the soup needs to be thinned, do so by adding some of the reserved clam liquid. If the soup needs to be thickened, mix a couple Tablespoons of cornstarch with 1/4 cup of the reserved clam liquid, stir it in and bring the soup just barely to a simmer before turning the heat down again. Cook for about 5 minutes to make sure everything is heated through. Do not allow to the chowder to come to a full boil.