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Quick Clam Chowder

Source of Recipe


America's Test Kitchen: "Fast and Fresh"



List of Ingredients



• 4 (6.5-ounce) cans minced clams
  
• 3 (8-ounce) bottles clam juice
  
• 1½ pounds red potatoes, scrubbed and cut into ½-inch pieces
  
• 2 bay leaves
  
• 2 tsp minced fresh thyme
  
• 6 slices bacon, chopped fine
  
• 1 onion, minced
  
• 2 cloves garlic, minced
  
• ¼ cup all-purpose flour
  
• 1 cup heavy cream
  
• 2 Tbsp chopped fresh parsley
  
• Salt and pepper
  






Instructions



1. Drain clams through strainer set over medium bowl. Add bottled clam juice to drained liquid to measure 5 cups (add water, if necessary). Bring potatoes, clam juice, bay leaves and thyme to boil in medium saucepan over high heat. Reduce heat to low to maintain gentle simmer.
   
   
2. While potatoes are coming to boil, cook bacon in large Dutch oven over medium heat until just crisp, 5 to 7 minutes. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
   
   
3. Pour potatoes and cooking liquid into pot with onion mixture, using wooden spoon to scrape bottom of pan. Add clams, cream and parsley, and simmer until potatoes are tender, 5 to 7 minutes. Season with salt and pepper. Serve with saltines or oyster crackers.
   
   Serves 6