Marcia's Favorite Clam Chowder

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 2 (6 1/2 ounce) cans clams (chopped or minced, in juice)
• 1 medium onion, chopped
• 1 carrot, thinly sliced
• 4 russet potatoes, peeled and very thinly sliced
• 6 slices cooked bacon, fried crisp and crumbled (reserve the fat)
• 2 cups water, boiling
• 3 cups half-and-half
• 1/2 teaspoon dried thyme

Recipe

• 1 strain the clams, reserving the liquid. set aside. (again, feel free to use three or four cans; if you do, and you like a thicker chowder, only use liquid from two of the cans.).
• 2 saute the onion in bacon grease until lightly browned. set crumbled bacon and onion aside.
• 3 simmer potatoes and carrots in boiling water until tender and potatoes fall apart (could be 10-15 minutes, depending on how high your heat is).
• 4 add reserved clam liquid (but not clams), bacon, onion, and salt and pepper to taste. simmer for another five minutes or so.
• 5 add half-and-half. bring to a boil, then reduce heat to low.
• 6 add canned clams and heat through.
• 7 add thyme and, if necessary, additional salt and pepper.
• 8 serve immediately, with good french bread (try a clear flour baguette if you live in the boston area).