Rob's Boston Clam Chowdah

Serves 6

Rob Mitchell

Very easy, delicious clam chowder

ingredients

4 cans minced clams (with juice)
2 bottles clam juice (8 ounce)
1 cup water
4-8 Slices of thick cut bacon (everything is better with bacon--the more the merrier)
1 large Spanish Onion, chopped (medium)
2 TBS all-purpose flour
4 medium red potatoes (1.5-2 lbs), cut in a 1/2 inch dice
1 bay leaf
1 tsp fresh minced thyme leaves
1 cup heavy cream
2 TBS fresh minced parsley
salt and pepper to taste (keep in mind, the more bacon you add, the less salt you will probably need...except you, Dad)
Several Pale Ales

1
Fry the bacon over medium/medium high heat until the fat is rendered and the bacon is crisp (around 7-8 minutes).
2
Add the onion and stir occasionally until soft (5 minutes or so).
3
Add the flour and stir, cooking for 1 minute.
4
Gradually whisk in the bottled clam juice, juice from the cans, and water.
5
Add the potatoes, bay leaf, and thyme. Lower heat to medium low and cook until potatoes are tender (10-15 minutes).
6
(If this is time dependent, wait to add the rest of the ingredients until around 3-5 minutes before you want the soup to finish.)
7
Add minced clams, cream, parsley, and salt and pepper (if needed).
8
Bring to a simmer, but do not boil. Remove from heat and serve immediately.
9
Notice there was no mention of the Pale Ales. They are to drink, both while making and eating. Pale ale goes very well with seafood, especially chowder.