Precious Art By Precious People

 

Easy Clam Chowder

Ingredients

4 slices bacon, diced

2 tablespoons unsalted butter

2 cloves garlic, minced

1 onion, diced

½ teaspoon dried thyme

3 tablespoons all-purpose flour

1 cup milk

1 cup vegetable stock

2 (6.5 ounce) cans chopped clams, juices reserved

1 bay leaf

2 russet potatoes, peeled and diced

1 cup half and half

Kosher salt and freshly ground black pepper to taste

2 tablespoons chopped fresh parsley leaves

Method

Heat a large stockpot or Dutch oven over a medium high heat.  Add bacon and cook until brown and crispy, abut 6-8 minutes.  Transfer to a paper towel lined plate, reserving 1 tablespoon excess fat; set aside.  Melt butter in the stockpot.  Add garlic and onion, and cook, stirring frequently, until onions become translucent, about 2-3 minutes.  Stir in thyme until fragrant, about 1 minute.  Whisk in flour until lightly browned, about 1 minute.  Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes.  Stir in potatoes.  Bring to boil; reduce heat and simmer until potatoes are tender, about 2-15 minutes.  Stir in half and half and clams until heated, about 1-2 minutes; season with salt and pepper, to taste.  If the soup is too thick, add more half and half as needed until consistency is reached.  Serve immediately, garnished with bacon and parsley if desired.4

Tried and tested in the THASC kitchen