Chowda - Clam Style

This is one of B's favorite dinners, no matter what time of year, very Scottish of him. He says that this recipe has "ruined" all other chowders for him! SUCCESS! We usually enjoy the chowda with some garlic bread.

Campbell Clam Chowder

Inspired by: Best-Ever Soups by Anne Sheasby

Serves 4

4 slices of Bacon, sliced
1 onion, chopped
5 Russet Potatoes, peeled and cut into 1/2 inch cubes
2 cups Milk (any fat content works)
3 cans Minced Clams with juice
1 cup Cream (I either use Half-and-Half or Heavy Whipping)
1 Tablespoon Herbs de Provence
1/2 teaspoon Cayenne or Chipotle Powder
Salt and Pepper to taste

1. Heat at medium-high a heavy pot, cook the bacon until almost crispy and the fat has rendered, throw in the onion and cook until softened
2. Add potatoes and cook until covered with bacon fat, 1 minute usually
3. Add remaining ingredients and lower heat to low, boil until potatoes are cooked through. Should cook about 20 minutes while stirring frequently and season to taste.
4. That's it, I usually serve it with garlic bread to sop up that creamy goodness. Enjoy!