Quick Pantry Clam Chowder
Easy 6
15 minutes 45 minutes
Main Dish American Fish
Submitted by Melissa Green
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
- Salt and ground black pepper, or white pepper
Directions
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.
Notes
The version of this I generally make (from Best 30 Minute Recipes) has a slightly different set of instructions. Add the clam juice, thyme, bay leaves and potatoes to a large saucepan, bring to a boil and simmer while you saute the bacons and onions. Turn off the heat, and deglaze with the warmed broth after adding the flour. Stir in the potatoes and cook until tender.
This technique reduces the cook time a little, and I think gives the potatoes a better chance to soak up all the briny clam goodness.