Clam Chowder Recipe

• Three 8-ounce bottles clam juice
• 1 pound starchy potatoes (such as Idaho or Russet) peeled and cut into 1/2-inch cubes
• 1/4 pound bacon, cut into 1/2-inch pieces
• 2 tablespoons butter
• 1 bay leaf
• 1 large onion, chopped (about 1 1/2 cups)
• 1/4 cup flour
• 5 (6.5) ounce cans of clams, diced, juices reserved
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 teaspoon paprika
• Salt and pepper
• 1/4 cup parsley, chopped (optional)

1. Combine potatoes and clam juice in a medium saucepan over high heat. Bring to a boil then simmer until potatoes are fork-tender, about 10 minutes.
2. In a large pot, cook the bacon over medium heat until crisp and brown, about 8 minutes. Remove bacon from pot and place on paper towels to drain. Dice into 1/4-inch pieces. Melt butter in pot, then add onions and bay leaf. Cook, stirring frequently until onions until translucent, about 7 minutes.
3. Stir in flour and whisk constantly until roux has thickened, about two minutes. Add clams and their juice, potatoes mixture, bacon, milk, cream, and paprika. Bring to a boil then reduce heat and simmer gently until lightly thickened, stirring occasionally, about 7 minutes. Season with salt and pepper to taste, garnish with chopped parsley if desired.

three, starchy potatoes, bacon, butter, bay leaf, onion, flour, milk, heavy cream, paprika, salt, parsley

Taken from www.seriouseats.com/recipes/2011/02/new-england-clam-chowder-recipe.html (may not work)