Another recipe

Clam Chowder (for NSLS)

~Given where I live, it's probably heretical for me to post this, because it's not "authentic." And I'm going to post it from memory because that's how I make it. It's a recipe I adapted probably 25-30 years ago, and it's sort of illustrative of how I cook.

1 onion, chopped
3-4 slices bacon, diced OR some olive oil
3-4 potatoes, diced
2-3 cans minced clams
1 bottle clam juice
Milk (I use low fat, but you could use some or all cream)
1 bag frozen corn
Old Bay seasoning--nothing else really works
Salt and pepper

Drain clams, reserving juice. If you want to use bacon, fry it in a Dutch oven (I've made it both ways, and it's better with bacon, but still good without). Remove bacon, drain and set aside. In bacon grease, or in olive oil saute onion until tender. If there is excess grease, drain it off. Add potatoes, clam juice (both the bottle, and the reserved), and enough water to cover potatoes (about an inch over the potatoes), some salt and a liberal amount of Old Bay. Bring to a boil, reduce heat and simmer until the potatoes are done. Partially mash the potatoes with potato masher. Add corn and milk (a cup or two, til it's the desired consistency) and heat gently until hot. Add clams and heat until they are hot, but don't let it cook hard. Adjust seasonings to taste. I use LOTS of Old Bay. If you're using bacon, add it right before serving.

Like the recipe below, I'm not precise with quantities and I don't peel the potatoes. I've never used fresh clams, but I'm sure they would be good. I have used bacon bits--not the fake kind, but the "real bacon" kind, to sprinkle on top. I've also made it without clams (using vegetable broth) and called it 'corn chowder'.