Best Clam Chowder Recipe

• 2 (6-1/2-ounce) cans minced clams, with their juices
• 2 tablespoons unsalted butter (1/4 stick)
• 1 cup small-dice yellow onion (about 1/2 medium onion)
• 1 slice thick-cut bacon, finely chopped
• 1 medium garlic clove, minced
• 1/4 teaspoon dried thyme or 1/2 teaspoon finely chopped fresh thyme leaves
• 3 tablespoons all-purpose flour
• 2 cups bottled clam juice
• 1 pound russet potatoes (about 2 medium), peeled and cut into medium dice
• 1/3 cup heavy cream
• Kosher salt
• Freshly ground black pepper

1. Set a fine-mesh strainer over a medium bowl.
2. Pour the clams through the strainer and transfer them to a small bowl.
3. Set the clams and strained juice aside.
4. Melt the butter in a medium saucepan over medium heat.
5. Add the onion and bacon and cook, stirring occasionally, until the fat has rendered from the bacon and the onion has softened, about 8 minutes.
6. Add the garlic and thyme and cook, stirring occasionally, until fragrant, about 1 minute.
7. Sprinkle in the flour and cook, stirring occasionally, until the raw flavor has cooked off, about 2 minutes.
8. While stirring constantly, slowly add the reserved strained clam juice and bottled clam juice.
9. Bring to a boil, stirring occasionally and making sure to scrape the bottom and sides of the pan.
10. Reduce the heat to medium low, add the potatoes, and bring to a simmer.
11. Cook, stirring occasionally, until the potatoes are knife tender, about 15 minutes.
12. Stir in the cream and reserved clams and return to a simmer.
13. Taste and season with salt and pepper as needed.

clams, unsalted butter, yellow onion, bacon, garlic, thyme, allpurpose, clam juice, potatoes, heavy cream, kosher salt, freshly ground black pepper

Taken from www.chowhound.com/recipes/easy-new-england-clam-chowder-30303 (may not work)