Clam Chowder

Warm up with a comforting bowl of New England clam chowder, brimming with tender potatoes, smoky bacon, and rich cream. Ideal for cozy weeknight dinners or gatherings with friends.

• 4 strips bacon
• 1 cup onion
• 1 cup celery
• 1 cup potatoes
• 2 cans clams
• 2 cups heavy cream
• 2 cups clam broth
• 1 teaspoon thyme
• to taste salt

Method

1. 1

   In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the bacon fat in the pot.

2. 2

   Add diced onion and celery to the pot and sauté until soft, about 5 minutes.

3. 3

   Stir in the diced potatoes, clam broth, and thyme. Bring to a simmer and cook until the potatoes are tender, about 10 minutes.

4. 4

   Add the clams (with juice) and heavy cream to the pot. Stir well and cook for an additional 5 minutes until heated through.

5. 5

   Season with salt and black pepper to taste. If desired, add the crispy bacon back into the chowder.

6. 6

   Serve hot, garnished with fresh parsley or additional bacon if desired.