Clam Chowder – New England Style (a JBug’s Kitchen original inspired by the New Basics Cookbook) 2 cups steamed, prepared clam meat coarsely chopped * 1/2 lb. bacon, cut into small dice 2 Tablespoons unsalted butter 4 cups chopped onion (1/4” dice) 3/4 cup flour 4 cups red potatoes, peeled & cut into ½” dice 2 Tablespoons old bay seasoning 1-1/2 teaspoons dried thyme fresh ground black pepper, to taste 2 bottles clam juice, or reserved juice from cooked clams 2 cups whole milk (or more depending on how thick you like your chowder) 2 cups heavy cream (didn’t say it was diet chowder) 1/4 cup chopped flat leaf parsley (20 cockles, or 2-1/2 dozen cherrystone clams, scrubbed & steamed in 2 cups of water. Reserve juice & strain. Discard any clams that do not open. Clean & chop meat.) Cook bacon over low heat, until fat is rendered and bacon is lightly browned. Remove from pan. Add butter to fat remaining in pan. Add flour. Cook & stir until roux becomes a light yellow color – approximately 10 minutes. Add chopped onion. Cook until onion is transparent (approx. 10 minutes). Add seasonings & cook for 2 minutes before adding potatoes and clam juice. Cook stirring often until potatoes are al dente’ (approx. 12-15 minutes). Mixture will be very thick! Add milk and cream. Cook until potatoes are completely cooked through & soup is smooth & thick. Do not let boil. Add clams & heat for 5 more minutes. Check for seasonings. Garnish with parsley, & serve with oyster crackers. Makes 10 to 12 portions.