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Clam Chowder

A hearty and creamy clam chowder that combines the rich flavors of bacon, clams, and potatoes, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 slices of bacon chopped
  • 1 medium onion diced
  • 2 stalks of celery diced
  • 2 medium potatoes peeled and cubed
  • 2 cans 6.5 oz each of clams, with juice
  • 2 cups of chicken broth
  • 1 cup of heavy cream
  • 1 teaspoon of dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Chopping knife and cutting board
  • Can opener

Method
 

  1. In a large pot, cook the chopped bacon over medium heat until crispy.
  2. Remove the bacon and set it aside, leaving the drippings in the pot. Sauté the onion and celery in the bacon fat until they are soft, about 5 minutes.
  3. Add the cubed potatoes to the pot and stir to combine.
  4. Add the chicken broth and bring the mixture to a boil.
  5. Reduce the heat and let it simmer for about 15 minutes, or until the potatoes are fork-tender.
  6. Stir in the canned clams, including their juice, and the heavy cream.
  7. Add thyme, salt, and pepper to taste.
  8. Garnish with the crispy bacon and fresh parsley before serving.

Notes

For extra depth of flavor, let the chowder sit for a few hours before serving. Serve with crusty bread.