supper-clam-chowder-1535.json

{
    "directions": [
        "Cook chopped bacon in heavy large saucepan over medium heat until fat is rendered and bacon begins to brown. Add onions and saut\u00e9 until tender, about 10 minutes. Add potatoes and red bell pepper and saut\u00e9 1 minute. Add reserved liquid from canned clams, milk and bottled clam juice. Simmer chowder uncovered until vegetables are tender, about 15 minutes.",
        "Add corn and clams to chowder; simmer until slightly thickened, about 5 minutes. Mix in 3 tablespoons chopped thyme. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) Ladle chowder into bowls. Garnish with additional thyme and serve."
    ],
    "ingredients": [
        "6 bacon slices, chopped",
        "1 1/2 large onions, chopped",
        "1 1/2 pounds russet potatoes (about 2 large), peeled, cut into 1/2-inch pieces",
        "1 large red bell pepper, chopped",
        "3 10-ounce cans baby clams, drained, liquid reserved",
        "2 cups milk (do not use low-fat or nonfat)",
        "1/2 cup bottled clam juice",
        "2 15-ounce cans cream-style corn",
        "3 tablespoons chopped fresh thyme or 1 tablespoon dried",
        "Additional chopped fresh thyme"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Soup/Stew",
        "Dairy",
        "Potato",
        "Saut\u00e9",
        "Bacon",
        "Clam",
        "Corn"
    ],
    "title": "Supper Clam Chowder",
    "url": "http://www.epicurious.com/recipes/food/views/supper-clam-chowder-1535"
}