Creamy Clam Chowder
Rinse clams thoroughly, trim and cook in a covered pot with about 200 ml (approximately 7 ounces) of water over high heat for 4-5 minutes until clams have opened. Shake pot several times during the cooking process. Discard any unopened shells. Remove clams from shells.
Peel potatoes, trim, cut into small cubes and cook for about 15 minutes in a pot of boiling salted water.
Peel onion and chop finely. Cut bacon into strips. Melt butter in a pot, sauté onion and bacon briefly, sprinkle with flour and fry while stirring. Then add milk, stir, add clams and about 200 ml (approximately 7 ounces) water, bring to a boil, add juniper berries and thyme and simmer for about 5 minutes. Drain potatoes and mash half with a fork. Add mashed and diced potatoes to the pot, stir well, briefly heat, mix in cream and season with salt and pepper. If necessary, add water to reach desired consistency.
Serve in soup bowls.