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Quick Clam Chowder

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“Haven't made this yet. Based on one from America's Test Kitchen Family Cookbook. However, they used 4 slices of bacon; I intend on throwing in a small amount of bacos instead to save on cholesterol.”
READY IN:
5hrs 55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain clams, saving juice. Add bottled clam juice to the drained juice to make 5 cups of liquid (add water if short).
  2. Heat oil over medium and cook onion until it has softened, about 5 minutes.
  3. Meanwhile, scrub the potatoes and cut them into 1/2-inch pieces.
  4. Stir the garlic into the oil-onion mixture. Cook about 30 seconds. Stir in flour to coat vegetables. Gradually whisk in the liquid. Stir in the potatoes, bay leaves and thyme. Bring to a simmer. Cook about 15-20 minutes or until potatoes are tender.
  5. Stir in clams, cream and parsley. Turn to a simmer briefly--just to heat everything, not to boil. Remove from heat. Throw out bay leaves. Season with pepper if desired.

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