By Guest Blogger Anna Gass
FIF’s Creamy Clam Chowdha
1 teaspoon extra virgin olive oil
1 small onion, chopped fine
2 cups whole milk or heavy Cream (based on thickness you prefer) I like 1 cup of each
3 cans chopped clams, don’t drain, you need that juice
2 medium Yukon Gold Potatoes, peeled and chopped small
3 slices bacon, chopped fine
some fresh thyme for garnish (optional)
crusty bread or saltines for dipping
In a large pot, heat olive oil with onion and sauté until translucent. Add bacon and cook on low until the bacon begins to crisp and has rendered most of the fat. If you are using fatty bacon, you might want to drain a bit of the oil.
Add the chopped clams with all their juice and bring to a boil. Add the potatoes and one cup of water and reduce to simmer for 15 minutes.
Make sure potatoes are fork tender. Add milk and or cream and simmer for ten more minutes.
Add fresh thyme and serve!!