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Easy New England Clam Chowder

Change to fit Lyle's famous recipe.

Serves 6people
cans minced clams, with their juices
tbsp unsalted butter (1/4 stick)
cup small-dice yellow onion (about 1/2 medium onion)
slick thick-cut bacon, finely chopped
medium garlic clove, minced
tsp dried thyme or 1/2 tsp. finely chopped fresh thyme leaves
tbsp all-purpose flour
cups bottled clam juice
lb russet potatoes (about 2 medium), peeled and cut into medium dice
cup heavy cream
kosher salt
freshly ground black pepper
Set a find-mesh strainer over a medium bowl. Pour clams through strainer and transfer them to a small bowl. Set the clams and strained juice aside. Melt the butter in a medium saucepan over medium heat. Add the onion and bacon and cook, stirring occasionally, until the fat has rendered from the bacon and the onion has softened, about 8 minutes. Add garlic, and thyme and cook, stirring occasionally, until fragrant, about 1 minute. Sprinkle in the flour and cook, stirring occasionally until the raw flavor has cooked off, about 2 minutes. While stirring constantly, slowly add the reserved strained clam juice and the bottled clam juice. Bring to a boil, stirring occasionally, and making sure to scrape the bottom of the pan. Reduce the heat to medium low, add the potatoes, and bring to simmer. Cook, stirring occasionally, until the potatoes are knife tender, about 15 minutes. Stir in the cream and reserved clams and return to a simmer. Taste and season with salt and pepper as needed.

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