Clam chowder for a miserable rainy day…
2 cans chopped clams
3 med. red skin potatoes
1 med. cooking onion
3-4 slices bacon (I use 6, so I can’t count, sue me)
salt/pepper to taste
1/2-1 tsp ground thyme
1 pint 1/2 & 1/2
Peel & fine chop potatoes. Place in 2 cups water and cook until potatoes are soft.
Meantime, chop onion and cut bacon into small pieces. Fry bacon until crisp, add onion and cook until it’s transparent.
To the cooked potatoes and water, add the 2 cans of chopped clams, including juice.
Add the bacon and onion (and, yes, the grease) to the potato/clam mixture.
Add salt and pepper and ground thyme, adjust to taste.
Add 1/2 & 1/2 to taste (I use ~3/4 of the pint)
Allow to “marinate” several hours for the flavors to blend.
I add nutmeg also.
Most. Important. Ingredient.
Proper supervision and a clean up detail just in case an errant bit of bacon lands on the floor.