Description
Rich and creamy New England Clam Chowder with tender clams, potatoes, and bacon.
Ingredients
Scale
- 4 strips of bacon, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups diced potatoes
- 2 cups clam juice
- 1 cup heavy cream
- 2 cans (6.5 oz each) chopped clams, drained
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the grease in the pot.
- Add the chopped onion to the pot and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Add the diced potatoes and clam juice to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in the heavy cream, chopped clams, thyme, and season with salt and pepper. Cook for another 5 minutes, allowing the chowder to thicken slightly.
- Serve hot, garnished with crispy bacon and chopped parsley.
Notes
- For a thicker chowder, you can mash some of the potatoes.
- Feel free to add celery for extra flavor.
- Serve with oyster crackers or crusty bread.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2
- Sodium: 800
- Fat: 25
- Saturated Fat: 12
- Carbohydrates: 25
- Fiber: 2
- Protein: 10
- Cholesterol: 70
Keywords: New England Clam Chowder, clam chowder recipe, creamy clam chowder, seafood soup, New England recipes