From the kitchen of Crandall Dairy Farm, Battle Creek, Mich. - Larry and Gloria Crandall Family
Course Soup
Keyword Seafood, Soup
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Servings 4
Ingredients
4slicesBacon
1Medium yellow onionchopped
⅓cupAll-purpose flour
1bottle Clam juice8 oz.
2cansMinced clams6.5 oz., drained and juice reserved
2Medium russet potatoesscrubbed and diced
2Bay leaves
¼tspDried thymecrushed
⅓cupFresh parsley chopped
Salt
Fresh ground black pepper
½cupCheddar cheeseshredded
Instructions
Cook the bacon in a large saucepan over medium-low heat until crisp. Transfer to a paper towel-lined plate to drain.
Cook the onion in the back drippings over medium-low heat until softened, about 5 minutes. Add the flour and cook and stir for about 1 minute. Whisk in the bottled clam juice, the reserved juice from the canned clams and 1 cup water. Bring to a boil, the lower the heat to maintain a simmer. Add the potatoes, bay leaves and thyme. Simmer, covered, until the potatoes are tender, about 10 minutes.
Add the clams, cream and parsley then simmer, uncovered, for another 2 minutes. Season to taste with salt and pepper.
To serve, crumble the bacon. Ladle the chowder into bowls and sprinkle with the crumbled bacon and shredded cheese.