Head of the Table: 7 Recipes Inspired by Our Presidents' Favorite Foods

Ingredients:
12 large chowder clams (or two dozen small clams); 1/2 lb. thick cut bacon, roughly chopped; 1 yellow onion, diced; 2 tablespoons all-purpose flour;
4 medium potatoes, cut into 1″ cubes; 4 - 5 sprigs thyme; 3 bay leaves; 2 cups heavy cream; 1 cup whole milk; 1 teaspoon salt (or more to taste); 1/2 teaspoon fresh ground pepper; 4 sprigs parsley, minced
Directions:
First pick over your clams, discarding any with chipped or cracked shells. Next, clean your clams - get a useful how-to here. In a large steaming pot, add 1 1/2 cups water, and then the steaming bucket with the cleaned clams. Steam clams for 5 - 10 minutes, until they have just opened. Shuck clams with a knife - open them over a bowl and save any juice that comes out. Mince the clams. In large pot, cook the bacon over medium heat for about 5 minutes. Remove bacon to a bowl. Add the onion to the bacon drippings and cook until it softens, about four minutes. Add the flour, stir, and cook for another minute. Add the potatoes, bay, thyme, reserved clam liquor, salt, and pepper. Cover and simmer over medium-low heat 10 - 15 minutes, until the potatoes are tender. Stir in the cream, parsley, minced clams, and Madeira, if using. Warm over low heat, stirring frequently. less