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

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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.

SERVES6 (about 2 quarts)

TIME45 minutes

WHY THIS RECIPE WORKS

For an uncomplicated clam chowder recipe that was not too thin and watery or too thick and floury, we settled on canned clams. We chose waxy red boiling potatoes over starchy ones, which tended to disintegrate in the chowder. We found that ...

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