Quick Clam Chowder
 
 
by:
Serves: Makes about 2 quarts
Ingredients
  • 3 to 4 slices bacon, cut into ½-inch pieces
  • 1 large Spanish onion, diced medium, (about 2 cups)
  • ¼ 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
  • ½ teaspoon dried thyme
  • 1 cup heavy cream
  • 2 tablespoons minced fresh parsley leaves
  • Salt and ground black or white pepper
Instructions
  1. Fry bacon over medium in a large soup kettle until fat renders and bacon crisps, about 5 minutes.
  2. 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.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/quick-clam-chowder/