Ingredients:

3 pounds chopped clams
3 tbsp butter
1/2 pound thick-sliced bacon
1 large yellow onion, finely chopped
6 large russet potatoes, peeled and cut into 1/2 inch dice
1 quart strained clam juice
2 cups half and half

Cooking Directions:

Place a very large heavy soup pot over medium-low heat and add the butter. When it has melted, add the bacon and cook until crisp and golden brown. Transfer to paper towels. Add onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the potatoes and clam juice and bring to a boil. Reduce the heat to low and simmer gently, partially covered, until the potatoes are just tender, 8 to 10 minutes. Add the clams and cook until tender but not tough, about another 2 minutes. Meanwhile, in a sauce pan, heat the half-and-half just up to the simmering point. Stir the hot half-and-half into the chowder and crumble the bacon over the top; do not boil. Taste for seasoning; add salt only if necessary. Serve in warm bowls.

Recipe courtesy of Martha's Vineyard