Chowder - Clam 'Pantry' (Canned)

By Kwasome

Ingredients

• 4 slices thick-cut bacon (about 4 ounces), cut into 1/4-inch pieces
• 1 large Spanish onion , diced medium (about 2 cups)
• 2 tablespoons unbleached all-purpose flour
• 2 (8-ounce) bottles clam juice
• 4 (6.5-ounce) cans minced clams
• 1 cup water
• 3 medium boiling potatoes (about 1 1/2 pounds), scrubbed and diced medium
• 1 large bay leaf
• 1 teaspoon fresh thyme or 1/4 teaspoon dried thyme
• 1 cup heavy cream
• 2 tablespoons minced fresh parsley leaves

Preparation

Step 1

. Fry bacon in kettle over medium-low heat until fat renders and bacon crisps, 5 to 7 minutes. Add onion to bacon; sauté until softened, about 5 minutes. Add flour; stir until lightly colored, about 1 minute. Gradually whisk in bottled clam juice, reserved clam juice from clams, and water. Add potatoes, bay leaf, and thyme; simmer until potatoes are tender, about 10 minutes. Add clams, cream, parsley, salt (if necessary) and ground pepper to taste; bring to simmer. Remove from heat and serve.