I had such a craving for a nice hot bowl of clam chowder last week! It really does not have to be the thick mass of cream and potato that can give it a bad rap for being unhealthy. Just a cup of half and half will do you for 6 servings. Clam chowder is also a great “pantry recipe” meaning that almost all of the ingredients can be picked up on sale and used weeks later when you feel like making chowder. It is also fairly quick to make, so it can be a last minute lunch or light supper.

What you need:
2-3 cans minced clams
1-2 bottles clam juice
2 strips bacon (optional)
1 onion, chopped fine
2 cloves garlic, chopped fine
1/4 cup all purpose flour
3-5 medium potatoes, scrubbed and cut into 1/2 inch chunks
1 can of corn
2 bay leaves
1/4 tsp dried thyme
1 cup heavy cream or half and half
2 tbsp minced fresh parsley
salt and pepper

1. cook the bacon until crisp in a large dutch oven or sturdy soup pot. Add onions and cook 5 minutes.
2. stir in garlic, then add flour to coat. Gradually add the clam juice plus the juice from the canned clams. Stir in the potatoes, bay leaves and thyme. Bring to a simmer until potatoes are tender.
3. Stir in the clams, corn, cream, and parsley. Simmer briefly, remove from heat, and season with salt and pepper.