It's always a treat to indulge in a cup of rich, creamy clam chowder before a fish dinner at Red Lobster. But if you're staying in for supper, try our quick and easy version. Don't forget the crackers!
2 strips bacon, cut into 1/4-inch pieces
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 Tbsp., plus 1 tsp. flour
1 (8 oz.) bottle clam juice
3 cups whole milk
1 large potato (12 oz.), peeled, cut into 1/2-inch pieces
2 (6.5 oz.) cans chopped clams, drained
Dash hot sauce
2 tablespoons minced fresh parsley
How to Make It
Combine bacon and oil in a large saucepan over medium heat. Cook, stirring often, until fat is drawn out of bacon, 4 minutes. Add onion and cook, stirring, until softened, 4 minutes. Add flour and cook, stirring, for 2 minutes. Pour in clam juice and bring to a boil, stirring well.
Add milk, potato, clams and hot sauce. Season with salt. Increase heat to medium-high and bring to a boil. Reduce heat and simmer until potatoes are fork-tender, 10 to 12 minutes.
Ladle chowder into cups or bowls, sprinkle with parsley and serve hot.