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Quick and Delicious Clam Chowder

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 4 slices thick-cut bacon, cut into 1/4-inch pieces
  • 1 large onion, diced
  • 2 tablespoons all-purpose flour
  • 2 bottles (8-ounces each) clam juice
  • 4 cans (6.5-ounces each) minced clams, drain and reserve clam juice
  • 1 cup water
  • 3 medium russet potatoes, about 1 1/2 pounds, scrubbed and diced medium
  • 2 large bay leaves
  • ¼ teaspoon dried thyme
  • 1 cup heavy cream
  • 2 tablespoons minced fresh parsley leaves or 2 teaspoons dried parsley
  • Salt and pepper to taste

Instructions 

  • Fry bacon in medium saucepan (I used a medium enameled dutch oven) 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 leaves, and thyme; simmer until potatoes are tender, about 6 minutes (don’t overcook the potatoes or they will become mushy after adding the cream and bringing to a simmer!).
  • Add clams, cream, parsley, and salt and ground pepper to taste (be careful not to oversalt!); bring to simmer.
  • Remove from heat and serve.