Fall is soup season and during soup season my husband craves clam chowder. This is by far one of his favorites!! It's creamy, has the perfect amount of clam deliciousness, and is full of chunky goodness with the clams and the potatoes.
Quick & Easy Clam Chowder
4 cans (6.5 oz) minced clams
2 (8 oz) bottles clam juice
3/4 c water
4 slices bacon, minced
1 onion, chopped fine
1/4 c flour
1/4 t dried thyme (or 1 t fresh, minced)
1 c heavy cream
5 medium potatoes (I use red), peeled and diced into 1/2 inch cubes
2 bay leaves
Drain clams, reserving the juice. Add bottled clam juice to the reserved juice to measure 4 1/4 c. Add enough water (about 3/4 c) to make it 5 cups of liquid.
Cook bacon in a large Dutch oven over medium heat until lightly crispy. Stir in onion and cook until onion is translucent and bacon is crisp.
Stir flour & thyme into onion and bacon mixture, stirring until onion and bacon are well coated. Gradually whisk in the 5 cups of liquid (clam juice + water). Stir in potatoes and bay leaves. Bring to simmer and cook about 15 minutes, until potatoes are tender.
Stir in clams and cream. Return to simmer then remove from heat. Discard bay leaves and season with salt and pepper to taste.