New England Clam Chowder
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
4 slices center-cut, thick-cut bacon (about 4 ounces), cut into ¼-inch pieces
1 large Spanish onion, chopped
2 tablespoons all-purpose flour
4 cans (6½ ounces each) minced clams, drained and juice reserved
2 bottles (8 ounces each) clam juice
1 cup water
1½ pounds red potatoes (about 4 medium), scrubbed and cut into ½-inch dice
1 bay leaf
¼ teaspoon dried thyme
1 cup heavy cream
2 tablespoons minced fresh parsley leaves
Salt and fresh ground pepper, to taste
1. Fry the bacon in a large stockpot or Dutch oven over medium-low heat until the fat renders and the bacon crisps, 5 to 7 minutes.
2. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
3. Add the flour and stir until lightly colored, about 1 minute. Gradually whisk in the reserved clam juice (from the cans), the bottled clam juice and the water.
4. Add the potatoes, bay leaf, and thyme and simmer until the potatoes are tender, about 10 to 15 minutes.
5. Add the clams, cream, parsley, salt and pepper to taste; bring to a simmer. Remove from the heat, discard the bay leaf, and serve immediately.
(Recipe adapted from The Best Soups and Stews)