Clam Chowder

Clam Chowder
Yield
1
Yield
1
Clam Chowder
Yield
1
Yield
1
Ingredients
  • 3oz clamsrinsed, drained and chopped fine
  • 1slice thick-cut bacondiced 1/4 inch
  • 1/4cup onionssmall dice
  • 1 1/2 tablespoons unbleached all-purpose flour
  • 1/2cup clam juice
  • 1/2cup milk
  • 1ea small red potatoscrubbed and peeled, diced medium
  • 1ea large bay leaf
  • 2teaspoon fresh thymeor 1/4 teaspoon dried thyme
  • 1/3cup heavy cream
  • 1tablespoons minced fresh parsley leaves
  • t.t. Salt and ground black pepperor white pepper
Yield:
Instructions
  1. Instructions
  2. Fry bacon with 1 teaspoon vegetable oil in heavy 2 qt sauce pot over medium-low heat until fat renders and bacon crisps, 5 to 7 minutes
  3. Add onion to bacon; sauté until softened, about 5 minutes. Add flour; stir for 30 seconds.
  4. Gradually whisk in clam juice and milk. Should be the consistency of heavy cream. If it is too thick, add a little more clam juice.
  5. Add potatoes, clams, bay leaf, and thyme; simmer until potatoes are tender, about 10 minutes.
  6. Stir in cream, parsley, and salt (if necessary) and ground pepper to taste; bring to simmer and simmer for 2 minutes, stirring occasionally.
  7. Once hot. Serve.