Corn and Clam Chowder with Bacon Recipe

Using a mortar and pestle, mini-prep processor, or coffee grinder, crush or grind the fennel seeds and thyme together. (If you use a coffee grinder, be sure to wipe it out afterward.)

In a 2 to 2 1/2 quart heavy saucepan or Dutch oven, cook the bacon pieces over low to medium-low heat, turning as needed to achieve uniform crispness. Using a slotted spoon, transfer to a paper towel to drain. Pour off the bacon drippings, reserving 2 tablespoons in the saucepan. Chop the bacon into small pieces and set aside.

In the same saucepan, add the onion and sauté over medium heat, stirring frequently, until soft, about 5 minutes. Sprinkle on the flour and the fennel mixture and cook for 1 minute, stirring constantly. Stir in the broth, corn, and potatoes. Bring to a boil, reduce the heat to a simmer, and cook until the potatoes are tender, 10 to 15 minutes. Stir in the clams and cream and heat through. Season with salt and pepper to taste. Ladle into warmed shallow soup plates or bowls. Garnish with bacon and parsley.