4 (6.5 oz) cans Snow's Minced Clams
2 (8 oz) bottles Snow's clam juice
Water
1 slice bacon, minced (I got mine at the meat counter - they sold me a single slice for 30 cents!)
1 large yellow onion, chopped medium
salt
1/4 cup unbleached all-purpose flour
1 1/2 pounds red potatoes, scrubbed and cut into 1/2 inch chunks
1 bay leaf
1 tsp fresh thyme leaves, or 1/4 tsp dried thyme
1/2 cup half and half
2 Tbl minced fresh parsley
ground black pepper
1. Drain the clams, reserving the juice, and set the clams aside. Combine the reserved juice and bottled clam juice in a large liquid measuring cup; add water until the mixture measures 5 cups, and set aside. Cook bacon in a large Dutch oven over medium-low heat, stirring occasionally, until the fat is rendered and the bacon is crisp, about 8 minutes. Add the onion and 1/2 teaspoon of salt; cover and cook until the onion has softened, stirring occasionally, 8 to 10 minutes.
2. Stir in the flour and cook, stirring constantly, about 2 minutes. Whisking constantly, gradually add the clam juice mixture. Add the potatoes, bay leaf, and thyme. Bring to a boil over medium-high heat; reduce the heat to medium-low and simmer until the potatoes are tender, 10-15 minutes.
3. Add the clams, half-and-half, and parsley. Bring to a simmer, and then remove from the heat. Remove the bay leaf, and season with pepper to taste.
Makes 6 servings, 1 1/2 cups per serving; 4 points per serving
2 (8 oz) bottles Snow's clam juice
Water
1 slice bacon, minced (I got mine at the meat counter - they sold me a single slice for 30 cents!)
1 large yellow onion, chopped medium
salt
1/4 cup unbleached all-purpose flour
1 1/2 pounds red potatoes, scrubbed and cut into 1/2 inch chunks
1 bay leaf
1 tsp fresh thyme leaves, or 1/4 tsp dried thyme
1/2 cup half and half
2 Tbl minced fresh parsley
ground black pepper
1. Drain the clams, reserving the juice, and set the clams aside. Combine the reserved juice and bottled clam juice in a large liquid measuring cup; add water until the mixture measures 5 cups, and set aside. Cook bacon in a large Dutch oven over medium-low heat, stirring occasionally, until the fat is rendered and the bacon is crisp, about 8 minutes. Add the onion and 1/2 teaspoon of salt; cover and cook until the onion has softened, stirring occasionally, 8 to 10 minutes.
2. Stir in the flour and cook, stirring constantly, about 2 minutes. Whisking constantly, gradually add the clam juice mixture. Add the potatoes, bay leaf, and thyme. Bring to a boil over medium-high heat; reduce the heat to medium-low and simmer until the potatoes are tender, 10-15 minutes.
3. Add the clams, half-and-half, and parsley. Bring to a simmer, and then remove from the heat. Remove the bay leaf, and season with pepper to taste.
Makes 6 servings, 1 1/2 cups per serving; 4 points per serving
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