California Clam Chowder

Serves: 4 to 6

·        1 small onion, chopped

·        2 ounces uncooked bacon, diced

·        2 cans (6 1/2 ounces each) chopped clams, undrained

·        1 bottle (8 ounces) clam juice

·        1 can (14 1/2 ounces) ready-to-use chicken broth

·        1 large potato, peeled and diced

·        1/8 teaspoon dried thyme

·        1/4 teaspoon salt

·        1/4 teaspoon black pepper

·        3 tablespoons cornstarch

·        2 cups (1 pint) heavy cream

·        1/4 cup chopped fresh parsley

1. In a soup pot, saute the onion and bacon over medium heat for 3 to 5 minutes, until the onion is tender. Add the clams, clam juice, chicken broth, potato, thyme, salt, and pepper; cover and bring to a boil.

2. Cook, covered, for 12 to 15 minutes, until the potatoes are tender. In a bowl, dissolve the cornstarch in the cream; add to the soup.

3. Add the parsley and cook the soup for 5 minutes, or until thickened, stirring frequently.

 

Note: This is great served in a sourdough bread bowl