Recipe: Clam Chowder
Here’s another warm recipe for the cold winter months!
- 1 8oz bottle clam juice
- 2 6.5 oz cans minced clams with clams and juice separated
- 1/3 C flour
- 1/2 C water
- 2 potatoes, cut into medium pieces
- 1 small onion, cut into medium pieces
- 4 slices thick-cut bacon, cut into small pieces
- 1/2 C heavy cream
- 1/4 tsp thyme
- 1/3 C parsley
- salt and ground black pepper
- 2 bay leaves
Fry bacon in a large soup pot over medium-high heat until bacon is crispy. Transfer bacon to a small bowl; set aside.
Add onions to the pot; sauté until softened, about 5 minutes. Add flour; stir until lightly colored, about 1 minute. Whisk in clam juice from both the bottle and the drained clams and add water. Add potatoes, bay leaves and thyme; bring to a simmer.
Reduce heat to low; simmer, partially covered, 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 immediately with oyster crackers. I also put shredded cheddar cheese on top. Enjoy!