Clam Chowder

Ingredients

2 oz. bacon finely chopped

1 tablespoon unsalted butter

5 ounces shallots, minced

1/4 cup dry white wine

2 potatoes peeled and cubed

4 lbs. little neck clams

Course salt and freshly ground pepper

1/3 cup heavy cream

Cook bacon in a medium sized pot over medium-high heat for about 5 minutes. Add butter until it melts. Add shallot and cook, stirring every so often for about 3 minutes.
Place clams and 2 cups water in a large pot over high heat. Cook, covered for around 10 minutes. Take out clams and remove liquid. Add water to create a stock (about 4 cups). Remove clams from shells and chop up.
Add potatoes and stock. Season with the salt and pepper. Boil, then reduce to a simmer. Cook for about 10 minutes. Put heat up to medium high and add the clams and heavy cream. Heat for another minute.
Serve immediately while still hot.

Ferraro# 3100000- Little neck clams

Ferraro# 0920163- Butter, unsalted

Ferraro# 0000043-Potatoes

Ferraro# 2000018- Shallots

Ferraro# 2100252- Bacon

Ferraro# 2000035- Pepper

Ferraro# 2040047- Salt

Ferraro# 0960925- Heavy cream

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