Ingredients Jump to Instructions ↓

  1. 1-3/4 c chopped clams in their juice - you definitely want the juice

  2. 3/4 c of diced thick-sliced bacon

  3. 1 c diced white onion

  4. 1 c diced potato

  5. 3-4 c whole milk

  6. 2 Tbs sweet butter pinch of fine sea salt & fresh ground black pepper

Instructions Jump to Ingredients ↑

  1. Dice the bacon, onions and potatoes In a 2 qt saucepan, render the bacon, cooking until done - it does not need to be crisp Add the onions and gently saute until translucent - don't caramelize them Add the potatoes and toss to coat will the fat Add the clams in their juice Add the milk add the butter Add the salt & pepper to tast - just a pinch of salt - the clam juice is salty Cook on med-low until the potatoes are toothsome. I prefer my clams to have some character, so I base my cooking time on the potatoes. Cook longer = clams softer. Serve with a bread or biscuits of choice (try a cornbread)


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