Clam Chowder

Name: Clam Chowder
Ingredients: 6 slices bacon, finely chopped; 1 cup onion, finely chopped; 14 teaspoon paprika; 3 cups cold water; 3 cups potatoes, peeled and cut into 1/2 inch dice; 12 teaspoon dried thyme; 3 (6 1/2 ounce) cans clams, chopped; 1 cup half-and-half; 13 cup parsley, minced or 13 cup fresh chives, for garnish

9 ingredients

7 steps

Ingredients

6 slices bacon, finely chopped
1 cup onion, finely chopped
14 teaspoon paprika
3 cups cold water
3 cups potatoes, peeled and cut into 1/2 inch dice
12 teaspoon dried thyme
3 (6 1/2 ounce) cans clams, chopped
1 cup half-and-half
13 cup parsley, minced or 13 cup fresh chives, for garnish

Directions

1

In a medium saucepan over medium heat, heat bacon, covered, for a minute or until some of the fat has rendered, Uncover the saucepan and continue to saute, stirring constantly for 2 minutes or until a thin film of fat coats the bottom surface of the pan.
2

Add the onions and paprika, cover and cook, over low heat for 5-6 minutes, stirring occasionally.
3

Add the water, potatoes, and thyme and bring the liquid to a boil.
4

Reduce the heat and simmer the soup, covered for about 20 minutes or until the potatoes are tender but not falling apart.
5

Add the clams with thier juices and the half and half.
6

Bring the soup just to a simmer and season with salt and pepper to taste.
7

Serve immediately, each portion garnished with parsley or chives.