Quick Pantry Clam Chowder

Name: Quick Pantry Clam Chowder
Yield: Serves 6 (about 2 quarts)
Cuisine: New England
Ingredients: 4 slices, thick-cut bacon (about 4 ounces), cut into 1/4-inch pieces; 1 , large Spanish onion, diced medium (about 2 cups); 2 tablespoons, unbleached all-purpose flour; 2 , (8-ounce) bottles clam juice; 4 , (6.5-ounce) cans minced clams; 1 cup, water; 3 , medium boiling potatoes (about 1 1/2 pounds), scrubbed and diced medium; 1 , large bay leaf; 1 teaspoon, fresh thyme or 1/4 teaspoon dried thyme; 1 cup, heavy cream; 2 tablespoons, minced fresh parsley leaves; , Salt and ground black pepper, or white pepper

Main Courses
New England
Fish & Seafood
Weeknight
Soups

Appears in Cook's Illustrated March/April 1998

Here is an easy clam chowder that won't separate, is economical, and has rich, full-bodied flavor and texture.

SERVES 6 (about 2 quarts)

TIME 45 minutes

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