Quick & Easy Clam Chowder

Serves 12 (about 4 quarts)

8 slices bacon, cut up

1/2 onion, diced

5 Tablespoons flour

4 (6.5 ounce) cans minced clams, drain and reserve clam juice

2 1/2 cups water

6 medium potatoes scrubbed and diced medium

1 large bay leaf

1/4 teaspoon dried thyme

2 cups heavy cream

1 teaspoon dried parsley

salt and pepper to tast

Fry bacon in dutch oven or pot over medum-low heat until fat renders and bacon crisps. Add onion to bacon; saute until softened, about 5 minutes. Add flour; stir until lightly colored, about 1 minute. Gradually whisk in reserved clam juice and water. Add potatoes, bay leaf and thyme; simmer until potatoes are tender, about 6 minutes (don't overcook the potatoes). Add clams, cream, parsley, and salt and pepper to taste. Bring to simmer. Remove from heat, serve and enjoy!