Lunch: Rhode Island Clam Chowder

Ingredients

2 tablespoons vegetable oil
4 ounces bacon or salt pork, diced
4 ounces onions, diced
12 ounces potatoes, peeled and diced
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
1 pound fresh minced clams with their juice (there should be about 6 ounces of juice)

Instructions

Heat the oil in a medium pot over medium heat. Add the bacon and saute for 8 minutes. Add the onions and saute until caramelized, about 10 minutes. Add 8 cups water and bring to a boil. Add the potatoes, salt, pepper and the juice from the clams. Boil until the potatoes soften, about 30 minutes. Add the minced clams and cook for another 10 minutes. Enjoy!
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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