Quick Clam Chowder

From Cook’s Country

Has Kim tried this? No

4 (6.5 oz) cans minced clams

3 (8-oz) bottles clam juice

1 1/2 lbs red potatoes, scrubbed and cut into 1/2 inch pieces

2 bay leaves

2 tsp minced fresh thyme

6 slices bacon, chopped fine

1 onion, minced

2 garlic cloves, minced

1/4 c all-purpose flour

1 c heavy cream

2 tbsp chopped fresh parsley

Salt and pepper

1. Drain clams through strainer set over medium bowl. Add bottled clam juice to drained liquid to measure 5 cups (add water if necessary). Bring potatoes, clam juice, bay leaves, and thyme to boil in medium saucepan over high heat. Reduce heat to low to maintain gentle simmer.

2. While potatoes are coming to boil, cook bacon in large Dutch oven over medium heat until just crisp, 5 to 7 minutes. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minutes.

3. Pour potatoes and cooking liquid into pot with onion mixture, using wooden spoon to scrape bottom of pan. Add clams, cream, and parsley and simmer until potatoes are tender, 5 to 7 minutes. Season with salt and pepper. Serve.

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