Quick Clam Chowder
4 slices thick-cut bacon, diced
1 medium onion, diced
2 garlic cloves, minced
½ teaspoon dried thyme
1 bay leaf
3 tablespoons all-purpose flour
1 cup milk
1 cup vegetable broth
2 medium russet potatoes, peeled and diced
2 cans (13oz) Natural SeaⓇ Wild Clams, with their juice
1 cup half-and-half
2 tablespoons minced fresh chives
- In a large saucepan over medium heat, cook bacon, stirring occasionally, until crisp and browned, about 5 minutes. With a slotted spoon transfer bacon to a paper towel-lined plate to drain.
- Add onion, garlic, thyme, and bay leaf to bacon fat in saucepan. Saute until onion is softened, 6-8 minutes. Stir in flour and cook 1 minute. Gradually stir in milk and vegetable broth.
- Add potatoes and clams, bring to a boil, then reduce heat to simmer gently until potatoes are tender, about 15 minutes. Take off heat and stir in half-and-half. Taste and add salt as needed.
- To serve, divide between bowls and top with bacon and chives.