Clam chowder

description:

Easy clam chowder.

ingredients:

4 (6.5-ounce) cans minced clams
3 (8-ounce) bottles clam juice
1 1/2 lbs red potatoes, scurbbed and cut into 1/2-inch pieces
2 bay leaves
2 tsp minced fresh thyme

6 slices bacon, chopped fine
1/2 onion, chopped fine
2 garlic cloves, minced
1/4 cup all-purpose flour
1 cup heavy cream

instructions:

1) Drain clams through strainer set over medium bowl. Add bottled clam juice to drained clam liquid to measure 5 cups (add water if necessary).

2) Bring potatoes, clam juice, bay leaves, and thyme to boil in saucepan over high heat. Reduce heat to low to maintain gentle simmer.

3) While potatoes are coming to a boil, cook bacon in a Dutch oven over medium-high heat until crisp, about 10 minutes.

4) Add onion and cook until softened, about 5 minutes.

5) Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.

6) Pour potatoes and cooking liquid into pot with onion mixture, scraping up any browned bits.

7) Add clams and cream and simmer until potatoes are tender, 5 to 7 minutes. Discard bay leaves. Season with salt and pepper.

source:

America's Test Kitchen