CLAM CHOWDER II

EASY CLAM CHOWDER

Photo by Dale G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    OUNCE BACON, SLICED

  • 1

    LARGE ONION

  • 2

    POTATOES

  • 1

    BAY LEAF

  • 1

    FRESH SPRIG OF THYME

  • 1 1/4

    CUP MILK

  • 14

    OUNCE COOKED CLAMS LIQUID RESERVED

  • 2/3

    CUP HEAVY CREAM

  • SALT, WHITE PEPPER, CAYENNE PEPPER TO TASTE

  • PARSLEY TO GARNISH

Directions

PUT THE BACON IN A PAN HEAT GENTLY, STIRRING ADD IN THE ONION FRY OVER LOW HEAT. ADD POTATOES BAY LEAF , THYME SPRIG, STIR WELL TO COVER,POUR IN MILK AND AND CLAM JUICE BRING TO A BOIL, LOWER THE HEAT AND LET SIMMER FOR 10 MINUTES LIFT OUT BAY LEAF AND THYME SPRIG AND DISCARD. REMOVE FROM SHELLS FROM THE CLAMS, ADD THE CLAMS TO THE PAN, ADD SEASONINGS TO TASTE, SIMMER FOR 5 MINUTES MORE, STIR IN THE CREAM HEAT UNTIL SOUP IS HOT AND SERVE GARNISHED WITH PARSLEY

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