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1
Place the clams and 1/4 cup water in a large saucepan.
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2
Cover and cook over high heat, shaking the pan, until the clams open.
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3
Using tongs, transfer the clams to a bowl.
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4
Strain the liquid through a wire sieve lined with paper towels to remove grit.
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5
Add enough water to measure 2 cups.
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6
Remove the clams from the shells.
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7
Coarsely chop the clams, cover, and chill.
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8
Heat the oil in a large, heavy pan over medium heat.
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9
Add the bacon and cook until crispy.
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10
Using a slotted spoon, transfer to paper towels to drain.
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11
Add the onion and potatoes to the pan.
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12
Cook for 5 minutes, or until the onion has softened.
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13
Stir in the flour and cook for 2 minutes.
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14
Stir in the clam juice and milk and season with salt and pepper.
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15
Cover, reduce the heat, and simmer for 20 minutes or until the potatoes are tender.
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16
Stir in the cream and clams, and heat through without boiling.
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17
Season and serve hot, topped with the bacon and parsley.
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18
Variation:
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19
Manhattan Clam Chowder: Delete the milk and cream.
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20
Add one 28 oz (794g) can chopped tomatoes with their juice to the pot with the clam juice.
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21
Substitute chopped thyme for the parsley.
