Quick Clam Chowder
by: Three Many Cooks
Serves: Makes about 2 quarts
- 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
- 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.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/quick-clam-chowder/
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