Cape Cod Clam Chowder

Ingredients

• 0.3 pound bacon diced
• 6 servings pepper black freshly ground
• 2 cups bottled clam juice 
• 8 pounds quahog clams 
• 3 cups heavy whipping cream 
• 6 servings kosher salt 
• 2.5 cups onion chopped
• 2 large potatoes diced

Equipment

• frying pan
• paper towels
• oven
• roasting pan
• dutch oven

Directions

1. Place clams in roasting pans.
2. Bake at 350 for 8 minutes or until slightly opened. Shuck clams; release meat from shells, discarding any that remain closed. Set clams aside. Strain broth, and reserve.
3. Cook bacon in a Dutch oven until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in pan.
4. Add onion, and cook 5 minutes or until translucent. Stir in clam juice.
5. Add potatoes, and cook 5 minutes, stirring occasionally. Stir in reserved broth; cook over low heat 25 minutes. Stir in cream, and simmer 25 minutes or until potatoes are tender.
6. Add clams; cook 5 minutes or until thoroughly heated.
7. Add salt and pepper to taste.