Clam Chowder for Two from Mary at One Perfect Bite

By Foodiewife

Ingredients

• 2 (6.5 ounce) cans minced clams ( For an added bonus, we added quite a few fresh shrimp)
• 1 (8 ounce) bottle clam juice
• Water, if necessary
• 2 slices thick cut bacon cut into 1/4 inch pieces
• 1/2 onion, chopped fine
• 1 clove minced garlic (perhaps a bit more)
• 1 tablespoon unbleached flour
• 2 large red potatoes, scrubbed and cut into 1/2 inch pieces
• 1 large bay leaf
• 1/2 teaspoon fresh thyme, or perhaps more
• 1/2-3/4 cup heavy cream
• 1 tablespoon minced fresh parsley

Preparation

Step 1

Drain clams, reserving juices. Add bottled clam juice to reserved clam juice to measure 2 1/2 cups. If short, add water.

Cook bacon in a medium, heavy bottomed saucepan over medium-high heat until beginning to crisp, about 5 minutes. Stir in onion and cook until onion has softened and bacon is crisp, about 5 minutes.

Stir in garlic and cook until fragrant, about 30 seconds.

Stir in flour and coat vegetables, and gradually whisk in clam juice.

Stir in potatoes, bay leaf and thyme. Bring to a simmer and cook until potatoes are tender, about 15-20 minutes.

Stir in clams, cream and parsley.

Return to a simmer and then remove from heat. Discard bay leaf and season with salt and pepper.

Yield: 2 servings.