California Clam Chowder Recipe

• 1 sm onion minced
• 2 ounce uncooked bacon diced
• 2 can minced clams - (6 1/2 ounce ea) undrained
• 1 bot clam juice - (8 ounce)
• 1 can ready-to-use chicken broth - (14 1/2 ounce)
• 1 lrg potato peeled, diced
• 1/8 tsp dry thyme
• 1/4 tsp salt
• 1/4 tsp freshly-grnd black pepper
• 3 Tbsp. cornstarch
• 2 c. heavy cream
• 1/4 c. minced fresh parsley

1. In a soup pot, saute/fry the onion and bacon over medium heat for 3 to 5 min, till the onion is tender.
2. Add in the clams, clam juice, chicken broth, potato, thyme, salt, and pepper; cover and bring to a boil.
3. Cook, covered, for 12 to 15 min, till the potatoes are tender.
4. In a bowl, dissolve the cornstarch in the cream; add in to the soup.
5. Add in the parsley and cook the soup for 5 min, or possibly till thickened, stirring frequently.
6. This recipe yields 4 servings.
7. Comments: This is great served in a sourdough bread bowl.

onion, bacon, clams , clam juice, readytouse chicken broth , potato, thyme, salt, black pepper, cornstarch, heavy cream, fresh parsley

Taken from cookeatshare.com/recipes/california-clam-chowder-97946 (may not work)