Spring Hill Ranch Clam Chowder

In a large skillet over medium high heat, cook the bacon until the bits are crisp. Remove them from the pan with a slotted spoon and allow them to drain on a paper towel. Do not drain the grease from the pan yet.

In the bacon drippings, sauté the onion until it is wilted and translucent. Using a slotted spoon, remove them from the pan to drain on a paper towel too. Now you may drain the fat from the pan, wash it and put it away.

Meanwhile, put the potatoes and clam juice in a 5 quart pot. Add enough water to just cover them. Bring the mixture to a boil and continue at a low boil until the potatoes are tender, about 10 minutes. At this point if you’ve used more than 4 potatoes, you can remove some now and blend the soup with an immersion blender or in a blender or food processor. Then return the reserved potato pieces. This will give you some nice chunks along with the pureed soup.

Add the reserved bacon bits and onion, the parsley, thyme, basil, black pepper, cayenne pepper, garlic, salt, stewed tomatoes and green chilies. Return the soup to a boil and add the clams and half-and-half. Simmer just until the clams are warmed through.

The chowder will become thicker and richer if it is allowed to cool down and then reheated just before serving.