Clam Chowder

Name: Clam Chowder
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 bowl, 2 serving(s)
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

Submitted by Sofina

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Ready In:: 40mins
Ingredients:: 10
Yields:: 1 bowl
Serves:: 2

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

directions

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).
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.
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.
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.