Description

Why eat canned clam chowder when you can easily make your own homemade chowder? It tastes much better and you don't need to worry about the ingredients.

Ingredients

• 1 1/4 lb.canned clams, minced, juices reserved
• 2-3 c. bottled clam juice
• 3-4 bacon slices, minced
• 1 medium to large onion, diced
• 2 T. all-purpose flour
• 1 bay leaf
• 1/2 t. thyme leaves, chopped
• 1 lb. potatoes, peeled and diced
• 3 c. heavy cream or Half and Half
• 6 T. dry sherry, or to taste
• salt, to taste
• freshly ground black pepper, to taste
• Tabasco sauce, to taste
• Worcestershire sauce, to taste
• oyster or saltine crackers, as desired
• chopped parsley, for garnish if desired

Steps

1. Drain clam juice from the minced clams; combine with enough bottled juice to equal 3 cups liquid.
2. Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 8 minutes.
3. Add the onion and cook, stirring occasionally, until onion is translucent, about 5-7 minutes. Add flour and cook over low heat, stirring, for 2 to 3 minutes.