Quick Clam Chowder

serves:6

4 (6.5-ounce) cans minced clams
3 (8-ounce) bottles clam juice
4 ounces bacon (4 slices), minced (turkey bacon works)
1 onion, chopped fine
2 garlic cloves, minced
1/4 cup all-purpose flour
1 1/2 pounds red potatoes (5med), scrubbed and cut into 1/2-inch pieces
2 bay leaves
1 TSP minced fresh thyme or 1/4 TSP dried
1 cup heavy cream
2 TBSP fresh parsley, minced

1. Drain the clams, reserving the juice. Add the bottle clam juice to the reserved clam juice to measure 5 cups (if short after adding the 3 bottles, add water to make up the difference).

2. Cook the bacon in a large Dutch oven over medium heat until beginning to crisp, about 5 minutes. Stir in the onion and cook until the onion has soften and the bacon is crispy, about 5 minute. (If you use turkey bacon, get the dutch oven hot, add oil, then add minced bacon heat until it gets crisp 5-10 minutes)

3. Stir in the garlic and cook until fragrant, about 30 sec. Stir in the flour and coat the vegetables, about 1 minute. Gradually whisk in the 5 cups of clam broth. Stir in the potatoes, bay leaves, and thyme. Bring to a simmer and cook until the potatoes are tender, about 15 to 20 minutes.

4. Stir in the clams, cream, and parsley. Return to a simmer briefly, then remove from the heat. Discard the bay leaves and season with salt and pepper to taste.