Clam Chowder

 This recipe is from Mantitlement and was absolutely delicious.

• 6 slices bacon, diced
• 1 cup diced onion
• 3 cups diced russet potatoes (about 2 large or 3 medium sized potatoes)
• 1–2 tablespoons garlic
• 1/2 teaspoon kosher salt
• 1/4 cup flour
• 8 ounces clam juice (see note)
• 1 cup chicken stock (can substitute seafood stock if you like)
• 1 cup whole milk
• 1 – 1 1/2 cups heavy cream (start with 1 cup and then add more if desired)
• 3 cans (6.5 ounce each) chopped clams, rinsed and drained (see note)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
• Fresh black pepper to taste
• Parsley for garnish (optional)

• Instructions

  1. Cook the bacon in a large soup pot until crisp. Add the onions, potatoes and garlic to the pot, stirring with the bacon and drippings. Season the vegetables with salt and pepper to taste, then add the thyme. Cook for 5 minutes until the vegetables have softened.
  2. Sprinkle the flour into the pot and stir to combine. Cook for 30 seconds to make sure the flour is absorbed.
  3. Pour the chicken broth and clam juice into the pot, scraping up the bottom of the pot as you stir. Bring to a simmer for 5 minutes to thicken. Stir in the milk, cream, clams and clam juice.
  4. Bring the chowder to a simmer and cook partially covered for 20 minutes. Stir the chowder often so that the potatoes don’t stick to the bottom of the pot.
  5. Pierce a couple of the potatoes with a fork to make sure they are tender. If the potatoes need a bit more time, cover and simmer for another 5 minutes.
  6. Uncover the chowder and simmer for another 5 minutes to thicken. The chowder will thicken more as it cools slightly.
  7. Serve with fresh, chopped parsley for garnish and crackers on the side.