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Quick Clam Chowder
 

2 slices thick-cut bacon, cut into½ inch pieces 1 large Spanish onion, diced (about 2 cups) 3 T all purpose flour 4 - 6½ oz. cans minced clams: clams and juice separated 2 - 8 oz. bottles clam juice 3 medium red boiling potatoes, diced 1 large bay leaf ¼ t dried thyme leaves 1 c heavy cream 2 T minced fresh parsley salt and pepper to taste Fry minced bacon over medium heat in a large soup pot until fat renders and bacon crisps, about 5 minutes. Add onion to bacon and drippings, and sauté until softened, about 5 minutes. Add flour; stir until lightly colored, about 1 minute. Gradually whisk in canned and bottled clam juices and 1 c water. Add potatoes, bay leaf and thyme, and bring to a simmer. Reduce heat to low and continue to simmer until potatoes are tender, about 10 minutes. Add clams, cream and parsley, and season to taste with salt and pepper. Bring to a simmer. Remove from heat and serve. Serves 6.

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.