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Best Clam Chowder

A rich and creamy clam chowder that is perfect for chilly evenings or gatherings with loved ones.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 slices of bacon chopped
  • 1 medium onion diced
  • 2 cloves of garlic minced
  • 2 medium potatoes peeled and diced
  • 2 cups of clam juice
  • 1 cup of heavy cream
  • 2 cans of clams 6.5 oz each, drained
  • 1 teaspoon of thyme dried
  • Salt and pepper to taste
  • Fresh parsley for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board

Method
 

  1. In a large pot, cook the chopped bacon over medium heat until crispy.
  2. Add the diced onion and minced garlic to the pot with the bacon. Sauté until the onion is translucent, about 5 minutes.
  3. Stir in the diced potatoes and mix well.
  4. Add the clam juice to the pot and bring it to a boil.
  5. Lower the heat to a simmer and cook until the potatoes are tender, about 15 minutes.
  6. Stir in the heavy cream and bring the mixture back to a gentle simmer.
  7. Fold in the drained clams, thyme, salt, and pepper, simmering for an additional 5 minutes.
  8. Serve the chowder hot, garnished with fresh parsley.

Notes

For best flavor, let the chowder sit for a few minutes before serving to allow the ingredients to meld.