Clam Chowder

• Ready In: 40 mins
• Serves: 2
• Yields: 1 bowl

Ingredients

• 2 (6 1/2ounce) 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.