2cupsrazor clam meatchopped (preserve juice as well)
4strips of thick-cut bacon
½a yellow oniondiced
3large red potatoespeeled and chopped
½heaping teaspoon fresh thyme
¼teaspoondried oregano
4cupschicken stock
3tablespoonsall-purpose flour
1cupheavy cream
salt and pepper to taste
Instructions
Cook the bacon until crisp and set aside, reserving the bacon grease.
In the same pan used to cook the bacon, add diced onion to the bacon grease and cook until they are soft and translucent.
Transfer the onion to a large stockpot.
Add the potatoes, chicken stock, thyme, and oregano and bring to a simmer for 15 minutes. Stir occasionally.
Chop the bacon and add it to the pot with the clams and clam juice and cook for an additional 5 minutes on medium to low heat. You want your pot to become hot but do not allow it to boil, as the clam meat can easily overcook and become tough.
Pour in the heavy cream and mix well. Continue cooking on low for an additional 5 minutes.
Just before serving, slowly sprinkle in the flour one tablespoon at a time while continuing to stir. If you’d like thinner chowder, add only 1 or 2 tablespoons. Heat for an additional 2-3 minutes until the chowder is mixed well and begins to thicken.