Wednesday, March 1, 2017
Carol's Easy, Creamy Clam Chowder
3 (6.5-ounce) cans chopped clams
3 tablespoons butter
1/2 medium onion, chopped fine
3 strips bacon, chopped
2 tablespoons flour, seasoned with 1 or 2 pinches salt and pepper
3 cups half-and-half
2 medium potatoes, peeled and diced
1 small bay leaf
Optional: Chopped parsley or chives for garnish
Drain clams in a fine mesh sieve, reserving clam juice. Set aside.
In a large saucepan or Dutch oven, melt butter over medium to medium-high heat. Add onion and bacon and cook, stirring occasionally, until onion is softened and translucent and bacon is cooked through and beginning to brown, about 5 minutes.
Whisk in seasoned flour and cook, stirring, just until flour begins to brown, about 2 minutes.
Stir in half-and-half, reserved clam juice, potatoes, and bay leaf. Lower heat to a simmer, cover, and cook until potatoes are tender, about 15 minutes.
Add drained clams and cook until heated through. Remove bay leaf and garnish before serving.