Description
A creamy and hearty New England Clam Chowder recipe that combines the flavors of bacon, clams, and potatoes for a comforting dish.
Ingredients
Scale
- 4 slices of bacon, chopped
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 medium potatoes, peeled and diced
- 2 cups clam juice
- 1 cup heavy cream
- 1 cup milk
- 2 (6.5-ounce) cans chopped clams, drained (reserve juice)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
- Add the diced onion and celery to the pot. Sauté for about 5 minutes, or until the onion is translucent.
- Stir in the diced potatoes, clam juice, and reserved clam juice. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Add the heavy cream, milk, chopped clams, dried thyme, and cooked bacon back into the pot. Stir well and heat through, but do not boil.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Notes
- For a thicker chowder, mash some of the potatoes in the pot before adding the cream.
- Substitute half-and-half for the heavy cream for a lighter version, or use coconut milk for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg