Easy clam chowder

Ingredients

2  6.5 oz cans of clams

1  8 oz bottle of clam stock (clam juice) 

2 pounds Russet potatoes, peeled and cut into ~1 cm cubes 

4 strips of thick cut bacon (or 6 regular strips)

1 large white onion, diced

1 tbsp freshly minced garlic

2 cups whole milk (can sub non-dairy)

⁠¼ cup all-purpose flour

⅔ cup corn (from one cobb, or sub canned)

1 tbsp fresh thyme

⁠½ cup shredded carrots (optional)

⁠1 bay leaf (optional)

⁠Salt & fresh cracked black pepper

Instructions

1.Strain the clams over a measuring cup, reserving the liquid (should get about 1 cup total). Combined with the 8 oz bottle there will be 2 cups of clam stock, set this aside.

2.Heat a large, wide pot or dutch oven over medium heat. Cut the bacon into bite-sized pieces and cook it until it reaches your desired level of doneness (I like to let some get crispy and pull some off a little sooner). Remove to a paper towel lined plate and leave the drippings in the pot.

3.Add the onions to the pot and cook in the bacon drippings until they soften, about 5 minutes, stirring occasionally. (Add some extra olive oil if the bacon drippings don’t coat the bottom of the pot)

4.Add the potatoes, garlic, 1 tsp salt, and ¼ tsp pepper to the pot. Cook for about 3 minutes, stirring frequently.

5.Dust the flour evenly over the contents of the pot and cook, stirring frequently, for another ~3 minutes.

6.Add the milk and clam stock and stir until well-mixed. Add the bay leaf, thyme, carrots, and corn. Bring to a boil over high heat, and then reduce heat to medium-low to simmer until the potatoes are cooked through, about 15 minutes (stirring occasionally to prevent potatoes from sticking to the pan's bottom). Add more salt and pepper to taste.

7.Add the clams and bacon bits to the soup 2-3 minutes before serving. Remove the bay leaf and serve the soup topped with more thyme and fresh cracked black pepper.