Photo by Jason Clee

Quick Clam Chowder

Makes about 2 quarts

3 to 4 slices bacon, cut into 1/2-inch pieces
1 large Spanish onion, diced medium, (about 2 cups)
1/4 cup flour
4 cans (6.5 ounces) minced clams, clams and juice separated
2 bottles (8 ounces each) clam juice (preferably Doxsee brand)
3 medium boiling potatoes
1 large bay leaf
1/2 teaspoon dried thyme
1 cup heavy cream
2 tablespoons minced fresh parsley leaves
Salt and ground black or white pepper

Fry bacon over medium in a large soup kettle until fat renders and bacon crisps, about 5 minutes.

Add onion to the bacon and drippings; sauté until softened, about 5 minutes. Add flour; stir until lightly colored, about 1 minute. Gradually whisk in canned and bottled clam juice and 1 cup of water. Add potatoes, bay leaf, and thyme, bring to a boil, reduce heat and the simmer, partially covered, until potatoes are tender, about 10 minutes. Add clams, cream, and parsley and season to taste with salt and pepper; return to a simmer. Remove from heat and serve.