1 jar clam nectar
3 T unsalted butter
Diced bacon, for garnish
After 30 minutes, place clams in a bowl of cold water and set aside.
Fry bacon in a Dutch oven or soup pot until crisp.
Remove bacon with a slotted spoon and set aside.
Simmer for 5 minutes.
Remove the clams from the shells, coarsely chop (if needed), and add to the chowder pot.