The Best Damn Clam Chowder Ever

Ingredients

• 5-6 1/2 ounces chopped clams, liquid reserved
• 24 ounces bottled clam juice
• 4 ounces diced prosciutto (or chopped bacon)
• 1 large yellow onion
• 2 tablespoons all-purpose flour
• 3 medium red potatoes, cut into 1/2-inch dice
• 1 large bay leaf
• 1/4 teaspoon dried thyme
• 1 cup heavy cream
• 2 tablespoons minced fresh parsley leaves
• salt
• white pepper, to taste

Directions

1. 1

   In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp.

2. 2

   Add the onion and cook until softened.

3. 3

   Add the flour and stir until lightly colored, about a minute.

4. 4

   Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme. Simmer until the potatoes are tender, about 10 minutes.

5. 5

   Add the clams, cream, fresh parsley, salt and white pepper.

6. 6

   Bring to a simmer and serve immediately.

7. 7

   (You may substitute any type of shellfish, or even fish for the clams in this recipe.).