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READY IN:
40mins
SERVES:
2
YIELD:
1 bowl
UNITS:
US

Ingredients Nutrition

Directions

  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.

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