Soup Recipes

Clam Chowder

2 slices thick-cut bacon, cut into 1/2 inch pieces
1 large Spanish onion, cut into medium dice (about 2 cups)
3 tablespoons all-purpose flour
4 cans (6 1/2 oz. each) minced clams (Doxsee)
Clams: clams and juice separated
2 bottles (8 oz. each) clam juice
3 medium waxy red boiling potatoes, cut into medium dice
1 large bay leaf
1/4 teaspoon dried thyme leaves
1 cup heavy cream
2 tablespoons minced fresh parsley
Salt and pepper to taste

Fry minced bacon over medium heat in a large soup pot until fat renders and bacon crisps, about 5 minutes. Add onion to bacon and drippings, and sauté until softened, about 5 minutes. add flour; stir until lightly colored, about 1 minute. Gradually whisk in canned and bottled clam juices and 1 cup water. Add potatoes, bay leaf and thyme, and bring to a simmer. Reduce heat to low and continue to simmer until potatoes are tender, about 10 minutes. Add clams, cream and parsley, and season to taste with salt and pepper. Bring to a simmer. Remove from heat and serve.

Makes about 2 quarts, serving 6