Double Creamy Clam Chowder

By moddie2bert

Ingredients

• 2 strips bacon
• 4 tablespoon butter, divided
• 3 medium potatoes, cubed
• 1 pint heavy cream
• 1/2 pint light cream
• 1 tablespoon fresh lemon juice
• 1 medium onion, chopped
• 2 cloves garlic, pressed
• 4 cans (6 oz ea) Snow's minced clams with juice
• 2 tablespoon flour
• 1/4 teaspoon thyme
• 1/2 teaspoon salt
• 1 teaspoon black pepper

Preparation

Step 1

Allow clams to drain well reserving the juice (should be about 2 cups). Slice bacon into ¼-inch strips and saute in a large pot. After rendering bacon fat but before it crisps add the onion and 2 tablespoons butter and saute until the onion is softened. Add garlic, salt, pepper, lemon juice and reserved clam juice. Return to a boil and allow to simmer, uncovered, for about 15 minutes. Add potatoes and cook for 7 minutes or until potatoes start to get soft. Add clams and all the cream. **While that is returning to a simmer, melt the remaining butter and add flour, combining to make a roux. Add to pot a spoonful at a time until desired thickness. Simmer gently for 15 minutes adjusting salt and pepper.

**Note: I don't add the roux as it seems to be thick enough without it and this is a personal preference to add or not.