Clam Chowder

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 2 (6 1/2 ounce) cans minced clams
• water, if necessary
• 2 slices turkey bacon, cut into 1/4-inch pieces (about 2 ounces)
• 1/2 onion, chopped fine
• 1 minced garlic clove
• 1 tablespoon unbleached all-purpose flour
• 2 large red potatoes, scrubbed and cut into 1/2-inch pieces (about 3/4 pound)
• 1/2-3/4 cup heavy cream
• 1 tablespoon fresh parsley (minced)
• table salt & fresh ground pepper

Recipe

• 1 drain the clams, reserving the juices. add the bottled clam juice to the reserved clam juice to measure 2 1/2 cups (if short, add enough water to make up the difference).
• 2 cook the bacon in a medium, heavy-bottomed saucepan over medium-high heat until beginning to crisp, about 5 minutes. stir in the onion and cook until the onion has softened and the bacon is crisp, about 5 minutes.
• 3 stir in the garlic and cook until fragrant, about 30 seconds. stir in the flour and coat the vegetables, about 1 minute. gradually whisk in the clam broth. stir in the potatoes, bay leaf, and thyme. bring to a simmer and cook until the potatoes are tender, about 15 to 20 minutes.
• 4 stir in the clams, cream, and parsley. return to a simmer briefly, then remove from the heat. discard the bay leaf, and season with salt and pepper to taste.