Quick Clam Chowder

Haven't made this yet. Based on one from America's Test Kitchen Family Cookbook. However, they used 4 slices of bacon; I intend on throwing in a small amount of bacos instead to save on cholesterol.

• Ready In: 5 hrs 55 mins
• Serves: 6

Ingredients

• 4 (6 1/2ounce) cans minced clams
• 3 (8 ounce) bottles  clam juice
• 1  tablespoon  oil
• 1  onion, chopped fine
• 2  garlic cloves, minced
• 1⁄4 cup flour
• 1 1⁄2 lbs  red potatoes (5 medium)
• 2  bay leaves
• 1  teaspoon  minced fresh thyme (or 1/4 t. dried)
• 1  cup fat-free evaporated milk
• 2  tablespoons  minced fresh parsley
•  pepper (optional)

Directions

1. Drain clams, saving juice. Add bottled clam juice to the drained juice to make 5 cups of liquid (add water if short).
2. Heat oil over medium and cook onion until it has softened, about 5 minutes.
3. Meanwhile, scrub the potatoes and cut them into 1/2-inch pieces.
4. Stir the garlic into the oil-onion mixture. Cook about 30 seconds. Stir in flour to coat vegetables. Gradually whisk in the liquid. Stir in the potatoes, bay leaves and thyme. Bring to a simmer. Cook about 15-20 minutes or until potatoes are tender.
5. Stir in clams, cream and parsley. Turn to a simmer briefly--just to heat everything, not to boil. Remove from heat. Throw out bay leaves. Season with pepper if desired.