**This would be a perfect Lenten meal if you skip the bacon and sauté onions and potatoes in olive oil instead.
3 strips bacon, chopped
1 cup chopped onion
2 cups cubed frozen hash browns
2 cans (6.5oz each) minced or chopped clams –We like one of each
1 bottle (8oz) clam juice
1 bay leaf
1 tsp. Worcestershire sauce
½ tsp. dried thyme –If you don’t have it, skip it. I can’t tell the difference.
¼ tsp. black pepper
1 & ½ cups milk or half-n-half
Start rendering bacon in 4.5 qt. Dutch oven or soup pot then add onion. Cook 3-4 minutes until onion starts to become translucent then add hash browns and continue cooking 5-7 minutes.
Add clam juice, clams in their juice, bay leaf, Worcestershire sauce, thyme, and pepper. Stir, cover, and bring to a boil. Reduce heat and simmer 10 minutes, stirring frequently, until potatoes are tender.
Reduce heat to low, add milk, and stir. Cook until milk is heated through, about 2 minutes. Serve at once.
2 cups AP flour
1 tbsp. baking powder
1 tbsp. sugar
1 tbsp. garlic powder
¾ tsp. salt (divided)
¾ cup unsalted butter (divided)
1 cup milk
1 pkg. (8oz) shredded cheddar or Colby cheese
Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Melt ½ cup (1 stick) butter in microwave and set aside.
In a large mixing bowl add flour, baking powder, sugar, garlic, and ½ tsp. salt; whisk to combine. Add melted butter and milk and whisk just until flour is wet (do not over-mix). Fold in cheese gently.
Drop ¼ cup spoonfuls on baking pan and bake 10-12 minutes.
Melt remaining ¼ cup (1/2 stick) butter in microwave and stir in ¼ tsp. salt.
Remove biscuits from oven, brush with melted butter and serve.