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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
2 (6 1/2 ounce) cans minced clams |
water, if necessary |
2 slices turkey bacon, cut into 1/4-inch pieces (about 2 ounces) |
1/2 onion, chopped fine |
1 minced garlic clove |
1 tablespoon unbleached all-purpose flour |
2 large red potatoes, scrubbed and cut into 1/2-inch pieces (about 3/4 pound) |
1/2-3/4 cup heavy cream |
1 tablespoon fresh parsley (minced) |
table salt & fresh ground pepper |
Directions:
1. Drain the clams, reserving the juices. Add the bottled clam juice to the reserved clam juice to measure 2 1/2 cups (if short, add enough water to make up the difference).
2. Cook the bacon in a medium, heavy-bottomed saucepan over medium-high heat until beginning to crisp, about 5 minutes. Stir in the onion and cook until the onion has softened and the bacon is crisp, about 5 minutes.
3. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the flour and coat the vegetables, about 1 minute. Gradually whisk in the clam broth. Stir in the potatoes, bay leaf, and thyme. Bring to a simmer and cook until the potatoes are tender, about 15 to 20 minutes.
4. Stir in the clams, cream, and parsley. Return to a simmer briefly, then remove from the heat. Discard the bay leaf, and season with salt and pepper to taste.
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