Frank's Recipes! Outer Banks Clam Chowder

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Outer Banks Clam Chowder

1 pint clams with liquid
(or perhaps 1 dozen chowder clams OR about 2-3 dozen small ones, chopped in a food processor)
2 cups chopped yellow onion
1 cup chopped celery
2 large potatoes - diced to bite size
6 strips bacon

In a large frying pan, fry the bacon crispy then remove to paper towels to drain. Add the onions and celery to the bacon grease (don't worry, the fat will be removed later but you want to capture the flavor), and cook until the onions are transparent.

Add the chopped potatoes and about 4 cups of water and simmer for about 1/2 hour.

Add the ground/minced clams, clam liquid and the crumbled bacon and simmer for about 15 minutes. (At this point you might want to add a little more water but be careful not to dillute too much)

Pour into a large bowl, cover and refrigerate overnight. Next day, skim off and discard the hardened fat. Heat and serve. Pepper can be added to taste but no salt - lots of salt already from the bacon and the clams.