New England Clam Chowder

• 2 lbs live clams
• 4 slices bacon, chopped
• 2 tablespoons butter
• 1 onion, chopped
• 1 tablespoon chopped fresh thyme
• 1 large potato
• 1 bay leaf
• 1 14 cups milk
• 1 23 cups heavy cream
• 1 tablespoon chopped fresh parsley
• salt and pepper

1. Scrub the clams and put into large pa with a splash of water.
2. cook over high heat for 3 - 4 minutes until the clams have opened.
3. Discard any unopened ones.
4. Set aside cooking liquid to cool.
5. Remove the clams from the shells.
6. Fry the bacon in a pan until browned and crisp.
7. Remove and drain dry on paper towels, add butter into the pan and melt, add the onion.
8. Cook for 4 - 5 minutes until softened, and translucent.
9. Add the thyme and cook briefly before adding the diced potato, reserved clam cooking liquid, milk and bay leaf.
10. Bring to boil and simmer for 10 mins or until potato is soft.
11. Add the reserved clams, bacon and cream.
12. Simmer for 2 - 3 mins until heated through.
13. Season to taste.
14. Transfer to food processor and blend until smooth or push through sieve into a bowl.

live clams, bacon, butter, onion, thyme, potato, bay leaf, milk, heavy cream, parsley, salt

Taken from www.food.com/recipe/new-england-clam-chowder-162049 (may not work)