>From the CopyKat.com website...


Quick Clam Chowder


2 slices thick-cut bacon
1 large Spanish onion, cut unto medium dice
3 Tbsp. Flour
4 cans (6 1/2 oz) minced clams preferably Doxsee (No MSG) Minced Clams; clams 
and juice separated 2 (8 oz.) bottles clam juice, preferably Doxsee brand
3 medium waxy red boiling potatoes
1 large bay leaf
1/2 tsp. dried thyme leaves
1 C. Heavy Cream
1 Tbsp. minced fresh parsley
Grand black or white pepper


Fry minced bacon over medium heat in a large soup kettle until fat renders and 
bacon crisps, about five minutes. Add onion to bacon and drippings, and sauté 
until softened, about 5 minutes. Add flour; stir until lightly colored, about 
one minute. Gradually whisk in canned and bottle clam juices and 3 cups of 
water. Add potatoes, bay leaf, and thyme, and bring to a simmer. Reduce heat to 
low and continue to simmer until potatoes are tender, about 10 minutes. Add 
clams, cream, and parsley, and season to taste with salt and pepper. Bring to a 
simmer. Remove from heat and serve.
Rhonda G in Missouri
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