Clam Chowder with Bacon
Due in part to the large clams used, this stew has lots of protein and a fair amount of calcium and iron. Packed with earthy vegetables and bacon this is a meal in itself.
12 whole clams, scrubbed
3 strips of bacon
3 cups water
1 cup milk
2 potatoes, peeled and diced
2 onions, chopped
2 carrots, peeled and chopped
1 green bell pepper, seeded and chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
- Place clams in a pot of water 1/2-inch deep. Cover and steam over medium heat just until clams open. Remove from heat and let cool. Once cooled, shuck clams (remove shell); reserve any liquid. Finely chop clams. Strain liquid; set aside.
- Fry bacon in a large skillet until almost crisp; drain on paper towel and crumble. Set aside.
- In a large saucepan, combine water, milk, potatoes, onions, carrots and green bell pepper; bring to a boil, reduce heat, cover and simmer for 30 minutes.
- Add clams and reserved liquid, simmer 15 minutes more. Season with salt and pepper. Serve hot, garnished with bacon.
Makes 6 servings.