3 (6-1/2-ounce) cans minced clams, with their juices
2 tablespoons plus 1 teaspoon unsalted butter
1 cup small-dice yellow onion (about 1/2 medium onion)
1 slice thick-cut bacon, finely chopped
1 medium garlic clove, minced
1/4 teaspoon dried thyme or 1/2 teaspoon finely chopped fresh thyme leaves
4 tablespoons all-purpose flour
2 cups bottled clam juice
1 pound russet potatoes (about 2 medium), peeled and cut into medium dice
1/3 cup heavy cream
Freshly ground black pepper
Set a fine-mesh strainer over a medium bowl. Pour the clams through the 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 onions have softened, about 8 minutes.
Add the 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 bottled clam juice. Bring to a boil, stirring occasionally and making sure to scrape the bottom and sides of the pan. Reduce the heat to medium low, add the potatoes, and bring to a 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.
Recipe shared from: www.chow.com