New England Clam Chowder...


New England Clam Chowder

Today was the perfect day for soup. It was 4 degrees and with temperatures like that you just need soup. I was in the mood for Clam Chowder so I whipped up this recipe and the Hubby LOVED IT! He came back three times for more. I love when that happens.
Excellent reviews on this recipes which is why I wanted to try it and it tastes wonderful!
 You can cut the recipe in half for a smaller serving of 2-4.

This really is delicious and I can't wait to eat the leftovers tomorrow for lunch.

Ingredients4 (6.5-ounce) cans minced clams
2 (8-ounce) bottle clam juice
Water , if necessary

1/2 stick of butter
4 slices thick-cut bacon (about 2 ounces), cut into 1/4-inch pieces
1 onion , chopped fine
2 t. minced garlic
2 tablespoon unbleached all-purpose flour
4 large red potatoes , scrubbed and cut into 1/2-inch pieces
1 large bay leaf
1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme
1 1/2 cups heavy cream
1 tablespoon minced fresh parsley leaves

1) Drain clams, save the juice. Add the bottled clam juice to the clam juice until it measures 2-1/2 cups (if short, add enough water to make up difference).
2) Cook bacon in a medium, heavy-bottomed saucepan over medium-high heat until beginning to crisp, about 5 minutes. Add in onion and cook until onion has softened and bacon is crisp, about 5 minutes.
3) Stir in the minced garlic and cook 30 seconds. Stir in flour and mix for about 1 minute and add the butter. Slowly whisk in clam broth. Stir in potatoes, add bay leaf, and thyme. Bring to a simmer and cook until potatoes are tender, about 15 to 20 minutes.
4) Stir in clams,  heavy cream, and parsley. Return to a simmer briefly, then remove from heat. Discard bay leaf, and season with salt and pepper to taste. 

I topped mine with cheese, parsley and oyster crackers. Serve with bread and butter.

Recipe adapted from One Perfect Bite.


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