Easy New England Clam Chowder

Ingredients

• 4 servings pepper black freshly ground
• 2 cups bottled clam juice 
• 13 ounce clams with their juices minced canned
• 3 tablespoons flour all-purpose
• 0.3 teaspoon thyme sprigs dried fresh finely chopped
• 1 medium garlic clove minced
• 0.3 cup cup heavy whipping cream 
• 4 servings kosher salt 
• 1 cup onion yellow ()
• 1 pound baking potatoes peeled cut into medium dice ( 2 medium)
• 1 slice bacon thick-cut finely chopped
• 2 tablespoons butter unsalted ()

Equipment

• bowl
• frying pan
• sauce pan
• knife
• sieve

Directions

1. Set a fine-mesh strainer over a medium bowl.
2. 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.
3. Add the onion and bacon and cook, stirring occasionally, until the fat has rendered from the bacon and the onion has softened, about 8 minutes.
4. Add the garlic and thyme and cook, stirring occasionally, until fragrant, about 1 minute.
5. 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.