New England Clam Chowder

Ingredients

• 2 lbs live clams
• 4 slices bacon, chopped
• 2 tablespoons butter
• 1 onion, chopped
• 1 tablespoon chopped fresh thyme
• 1 large potato
• 1 bay leaf
• 1 1/4 cups milk
• 1 2/3 cups heavy cream
• 1 tablespoon chopped fresh parsley
• salt and pepper

Directions

1. 1

   Scrub the clams and put into large pa with a splash of water. cook over high heat for 3 - 4 minutes until the clams have opened. Discard any unopened ones. Set aside cooking liquid to cool.

2. 2

   Remove the clams from the shells.

3. 3

   Fry the bacon in a pan until browned and crisp. Remove and drain dry on paper towels, add butter into the pan and melt, add the onion.

4. 4

   Cook for 4 - 5 minutes until softened, and translucent.

5. 5

   Add the thyme and cook briefly before adding the diced potato, reserved clam cooking liquid, milk and bay leaf.

6. 6

   Bring to boil and simmer for 10 mins or until potato is soft.

7. 7

   Add the reserved clams, bacon and cream. Simmer for 2 - 3 mins until heated through. Season to taste.

8. 8

   Transfer to food processor and blend until smooth or push through sieve into a bowl.