Clam Chowder (Maryland)

This is a timeless classic which differs slightly from other New England chowders.

2 (6½ oz) cans minced clams
2 strips bacon, chopped
1 medium onion, chopped
2 Tbsp. all-purpose flour, unbleached
1 cup water
1¾ lbs potatoes, peeled and cut into ¾” cubes (~ 4 medium)
½ tsp. sea salt
¼-½ tsp. dried thyme
¼ tsp. dried savoury
1/8 tsp. black pepper, freshly cracked
2 cups milk
2 Tbsp. fresh parsley, minced

Drain clams, reserving clam juice. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove bacon with a slotted spoon; drain on paper towels.

Add onion to drippings; cook and stir 4-6 minutes or until tender. Stir in flour until blended. Gradually stir in water and reserved clam juice; cook and stir until bubbly.

Add potatoes and seasonings; bring to a boil, stirring frequently. Reduce heat; simmer, covered, 20-25 minutes or until potatoes are tender, stirring occasionally.

Stir in milk, parsley and clams; heat through. Top with bacon.

Makes 6 servings.