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New England Clam Chowder

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4 slices bacon
1/2 cup chopped onion
4 potatoes, peeled and cubed
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
1 cup bottled clam juice
1 cup half-and-half
2 (6 ounce) cans minced clams
salt and pepper to taste
1/2 cup heavy cream (if desired)
2 tablespoons chopped fresh parsley

 

In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.

In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Then pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.

While potatoes are cooking, in a smaller saucepan melt the butter at medium heat until it begins to bubble. Whisk in flour and create a paste. Stir occasionally so it doesn't burn. Cook for about 5 minutes or until it turns a nice golden brown. Add the half-and-half and whisk until smooth.

Then add the flour/dairy mixture and minced clams to the main pot. Stir to combine. Season with salt and pepper to taste.

Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon.

Do not allow soup to boil.

 

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