Bacon & Thyme Clam Chowder
Serves 6-8
½ pound of bacon, diced (I like to use applewood smoked bacon)
1 medium onion, diced
3-4 medium red bliss potatoes
2 tablespoons fresh thyme, removed from branches
6 cups of clam broth
1 pound of fresh minced clams
½ cup of heavy cream
2 tablespoons parsley, finely minced
In a large pot sauté bacon until crisp, using a slotted spoon remove from the pan to a plate and reserve. Sauté onion until translucent, add thyme and potatoes, stir to coat and then add clam broth. Bring to a boil and then reduce to low heat. Cover partially and cook until potatoes are just tender. Add clams (with any extra juice in container) cook gently for 2-3 minutes; add cream, reserved bacon and parsley. Cook for another 4-5 minutes and taste for salt and pepper.