Very Testy Clam Chowder Easy

Preparation:

In a medium saucepan over medium low to cook put: Once you loose a little fat, she climbed the temperature to brown.

We removed the bacon with a slotted spoon and pass it to a plate with paper towels. In the same pot we add butter, onions, thyme and bay leaf; sauté for 8 minutes until onion is very soft but not burned.

Add the potatoes, fish stock, salt, pepper and let it cook about 10 minutes.

Add the clams and cook 5 minutes. Withdrawals from stock to not overcook the broth and mix with the cream. We conserve heat and not boil.

To serve, put the clams in a bowl and over the hot broth, garnish with the bacon to roast, parsley and chives. We follow with country bread.

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