Clam Chowder

Earlier this week, Owen and I found wild-caught clams at the grocery store - 100 for $22.95. We got 25 of them and made a big pot of clam chowder. We actually used half goat's milk and half plain goat yoghurt instead of milk. It was yummy.

Clam Chowder
25 large clams
distilled vinegar
1 large onion, chopped
3/4 cup bacon, chopped
2 large potatoes, washed and diced
4 cups of milk
salt and pepper

Let clams sit covered in water with a few tablespoons of vinegar for about 15 minutes.
Prepare other ingredients.
Cook potatoes in a large pot in just enough water that they do not stick. Turn off when they are done.
Scrub and rinse clams. Steam them until shells open.
While clams cool enough to handle them, cook bacon in a frying pan. Add onion and cook until onion is tender and clear. Add onion and bacon to pot with potatoes.
Remove clams from shells and chop into small pieces. Add clam pieces and clam juice from steaming to the pot.
Bring to a boil.
Add milk and heat but DO NOT boil. Add salt and pepper to taste. Serve warm.