Marcia's Favorite Clam Chowder

1. 1

   Strain the clams, reserving the liquid.

2. 2

   Set aside.

3. 3

   (Again, feel free to use three or four cans; if you do, and you like a thicker chowder, only use liquid from two of the cans.

4. 4

   ).

5. 5

   Saute the onion in bacon grease until lightly browned.

6. 6

   Set crumbled bacon and onion aside.

7. 7

   Simmer potatoes and carrots in boiling water until tender and potatoes fall apart (could be 10-15 minutes, depending on how high your heat is).

8. 8

   Add reserved clam liquid (but not clams), bacon, onion, and salt and pepper to taste.

9. 9

   Simmer for another five minutes or so.

10. 10

    Add half-and-half.

11. 11

    Bring to a boil, then reduce heat to low.

12. 12

    Add canned clams and heat through.

13. 13

    Add thyme and, if necessary, additional salt and pepper.

14. 14

    Serve immediately, with good French bread (try a Clear Flour baguette if you live in the Boston area).

* Per serving · 4 servings · Values may vary.

No additional tips available.