Quick and Delicious Clam Chowder

This soup recipe, Quick and Delicious Clam Chowder, leans on slices thick-cut bacon, onion and all-purpose flour. It makes 6 servings and takes about 30 minutes.

• Yield 6 servings
• Ready in 30 minutes
• Prep 10 minutes
• Cook 20 minutes

Ingredients

• 4 slices thick-cut bacon (cut into 1/4-inch pieces)
• 1 large onion (diced)
• 2 tablespoons all-purpose flour
• 2 bottles (8-ounces each) clam juice
• 4 cans (6.5-ounces each) minced clams (drain and reserve clam juice)
• 1 cup water
• 3 medium russet potatoes (about 1 1/2 pounds, scrubbed and diced medium)
• 2 large bay leaves
• 1/4 teaspoon dried thyme
• 1 cup heavy cream
• 2 tablespoons minced fresh parsley leaves or 2 teaspoons dried parsley
• Salt and pepper to taste

Instructions

1. Fry bacon in medium saucepan (I used a medium enameled dutch oven) over medium-low heat until fat renders and bacon crisps, 5 to 7 minutes. Add onion to bacon; sauté until softened, about 5 minutes.
2. Add flour; stir until lightly colored, about 1 minute. Gradually whisk in bottled clam juice, reserved clam juice from clams, and water.
3. Add potatoes, bay leaves, and thyme; simmer until potatoes are tender, about 6 minutes (don’t overcook the potatoes or they will become mushy after adding the cream and bringing to a simmer!).
4. Add clams, cream, parsley, and salt and ground pepper to taste (be careful not to oversalt!); bring to simmer.
5. Remove from heat and serve.

Loosen a leftover bowl with a splash of water when you reheat it.