New England Clam Chowder

By Love2cook_

Use left over clams from the bake

Ingredients

• 1 cup coarsely chopped clams
• 2 jars clam juice
• 2 thick slices bacon, cut in lardons (squares)
• 1 medium diced onion
• salt
• 3/4 lbs yukon potatoes, cut in 1/2 inch dices
• 2 T flour
• 3/4 cup heavy cream
• 3/4 cup milk
• 2 bay leaves
• pinch of thyme
• 1 shake hot sauce
• EVOO

Preparation

Step 1

Precook potatoes in microwave for about 10-15 mins until slightly softened. Drizzle few drops of EVOO of bottom of clam pot and toss in bacon. Cook until most of the fat is gone, bacon is brown and crispy. Toss the onions and season w/salt. Cook until no color, aromatic (7 mins). Add the potatoes and cook for another 5 mins.
Sprinkle the flour over mixture, and gradually whisk in 2 jars of clam juice till no lumps. Whisk in the milk and cream, toss in leaves and thyme. Taste for seasoning and adjust if needed. Bring to boil and them simmer till potatoes are finished cooking. Toss in clams and hot sauce before serving.