Clam Chowder

Ingredients:

• 2 dozen cherrystone clams, well scrubbed
• 2 cups water
• 8 ounces slab bacon, cut into ½ inch dice
• 2 tablespoons unsalted butter
• 2 large onions, peeled and cut into ¼ inch dice (~4 cups)
• ¼ cup unbleached all-purpose flour
• 6 potatoes, peeled and cut into ½ inch dice (~4 cups)
• 1½ teaspoons dried thyme
• Freshly ground black pepper, to taste
• 2 cups milk
• 2 cups heavy or whipping cream
• 3 tablespoons chopped fresh Italian parsley

(assuming live clams, heat in soup pot with 2 cups water until they open). Remove the clams from their shells, and coarsely chop the clams. Strain; reserve the broth. Cook the bacon in the soup pot over low heat until fat is rendered and the bacon is wilted and slightly browned on the edges, about 5 minutes. Add the butter and onions, and cook, stirring, until the onions are wilted, 10 minutes. Add the flour and cook, stirring, another 5 minutes. Add the reserved clam broth, potatoes, thyme, and pepper. Simmer 5 minutes longer. Add the reserved chopped clams and simmer, stirring often, until they are tender, 12 to 15 minutes. Do not overcook, or the clams will be tough. Add the milk and cream, and stir well over very low heat until hot. Do not boil, or the soup will curdle, Adjust the seasonings, stir in the parsley, and serve immediately.