- 4 ounces bacon slices or salt pork (about 4 slices), chopped
- 3 cups chopped yellow onion
- 2 tablespoons butter
- 1 pint clams (roughly chopped) in their juices
- 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon black pepper (more or less, to taste)
- 6 cups potatoes that are peeled and cut into approximately 1 inch cubes
- Chopped fresh parsley, for garnish (optional)
- In a dutch oven or soup pot, fry bacon over medium heat until browned. Add onion and butter. Cook onions until translucent, about 3 minutes.
- Add clams with their juices*, Old Bay seasoning and pepper. Stir to combine. Bring to a boil, then reduce heat to maintain a simmer. Cover and simmer for approximately 1 1/2 hours (stirring occasionally), or until clams are tender.
- Add potatoes* and stir to combine. Cook for an additional 15 to 20 minutes, or until tender.
- Top with parsley when serving, if desired.
- *If you don’t have enough juices from the clams for a sufficient amount of broth, add enough water to cover ingredients in pot.
- Category: Soup
- Method: Boil
- Cuisine: American
Keywords: down east clam chowder