New England Clam Chowder

I had so much clam chowder on a recent New England trip that it took me awhile to try to replicate the experience at home.  I decided to go with canned clams, since you are mincing up the meat anyway, and I used the best quality clams that I could find.  The results were delicious, and while I love being in New England, this makes it much closer to home, and very satisfying.

• 2 cans of minced clams
• 4 slices thick-cut bacon (about 4 ounces), cut into 1/4-inch pieces
• 1  onion, diced medium (about 2 cups)
• 2 tablespoons flour
• 3 medium boiling potatoes (about 1 1/2 pounds), scrubbed and diced medium small
• 1 large bay leaf
• 1 teaspoon fresh thyme or 1/4 teaspoon dried thyme
• 1 cup heavy cream 
• 1 cup mik 
• 2 tablespoons minced fresh parsley leaves
• salt and pepper to taste

Instructions

1. Use 1 1/2 quarts of fish stock--clam broth if you have it, or chicken stock if you have neither--this is the real disadvantage of not cooking your own clams.  I did recently make clams, and froze the broth from it in order to use in clam chowder in the future.

2. 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 the stock. Add potatoes, bay leaf, and thyme; simmer until potatoes are tender, about 10 minutes. Add clams, cream and milk, parsley, and salt (if necessary) and ground pepper to taste; bring to simmer. Remove from heat and serve.