New England Clam Chowder Crostini

Ingredients

• baguette, sliced into 1/2-inch thick rounds
• tablespoons olive oil
• oz canned chopped clams, drained (reserve 2 tbsp juice)
• slices thick
• cut bacon, finely diced
• 1/4 cup finely diced yellow onion
• 1/4 cup finely diced cooked potato (Yukon Gold or Russet)
• 1/4 cup heavy cream
• tablespoon all
• purpose flour
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• tablespoon fresh parsley, chopped, for garnish

Method

1. Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and toast on a baking sheet for 8 minutes
2. minutes, or until golden and crisp.
3. While the bread toasts, cook the diced bacon in a small saucepan over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving 1 teaspoon of bacon fat in the pan.
4. Add the diced onion to the pan and sauté for 3 minutes until softened. Stir in the flour and cook for 1 minute. Gradually whisk in the heavy cream and reserved clam juice until the mixture thickens slightly.
5. Stir in the drained clams, diced potato, salt, and pepper. Cook for 2 minutes
6. minutes until heated through. Remove from heat and stir in half of the crisp bacon.
7. Spoon a generous amount of the warm clam chowder mixture onto each toasted crostini. Garnish with the remaining crisp bacon and a sprinkle of fresh chopped parsley before serving immediately.