By Tracey
New England Clam Chowder
from Cook’s Country
Ingredients:
- 4 slices bacon, finely chopped
- 1 onion, finely chopped
- 3 8-oz bottles clam juice
- 2 cups water
- 1 1/2 lbs russet potatoes, peeled and cut into 1/2-inch pieces
- 20 saltines, crushed
- 1 teaspoon minced fresh thyme
- 1 bay leaf
- 2 lb chopped clams, rinsed and drained
- 1 cup heavy cream
Directions:
Add the bacon to a large saucepan set over medium heat and cook for 7-8 minutes, or until crisp. Use a slotted spoon to transfer to a paper towel-lined plate. Pour off the grease, leaving only 1 tablespoon in the pan.
Add the onion and cook until softened, about 5 minutes. Mix in the clam juice, water, potatoes, saltines, thyme and the bay leaf. Bring the mixture to a boil then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender, stirring occasionally.
Transfer 1/2 cup of the tender potatoes to a bowl and mash until smooth. Add back to the pan and stir to incorporate. Reduce the heat to low and add the clams, cooking for 3-5 minutes, or until they’re cooked through. Remove the pan from the heat and stir in the heavy cream. Season to taste with salt and pepper. If desired, sprinkle with reserved bacon as you serve.
