New England Clam Chowder

This recipe is really nummy. I used canned clams. I used 2 5oz cans and the juice. And I added a can of chicken broth because I didnt have enough clam juice. You will probably need to add some water too if you dont use fresh clams and the juice. We are having it for leftovers because we thought it would be better if it sat. So try to make it earlier in the day so all the flavors can meld together.

7 pounds cherrystone clams, scrubbed and rinsed
3 cups water
4 strips bacon, finely chopped
1 medium Spanish onion, diced small
2 tablespoons flour
3 large red potatoes, cut into 1/2-inch dice
1 teaspoon chopped fresh thyme
2 tablespoons chopped fresh parsley
1 cup heavy cream

In a large soup pot over high heat, add clams to 3 cups water. Bring to a boil and cook just until clams open, about 10 minutes. Remove clams from broth and set aside. (Discard any clams that don't open.) Strain broth through a sieve lined with a coffee filter and set aside.


Clean your soup pot; then over medium-high heat, sauté bacon until it's browned and fat is rendered. Using a slotted spoon, remove bacon to a paper towel. Discard all but 2 tablespoons of bacon fat. Add diced onion to the pot and sauté until translucent.


Stir in flour and cook 1 minute, being careful not to brown. Whisk in reserved clam broth. Add potatoes and thyme, and simmer 10 minutes.


Remove clams from shells, reserving liquid, and chop roughly. Strain liquid; then add clams and liquid to the pot. Stir in parsley and cream and cook just long enough to heat clams through, about 3 minutes.