Clam Chowder
PrintClam Chowder
Dive into the creamy richness of classic clam chowder, a comforting blend of tender clams, potatoes, and savory broth. Perfect for seafood lovers, this soup is a must-try. Make it at home and serve with oyster crackers for an authentic touch.
- Total Time: 45 min
- Yield: 4 portions 1x
- Category: Medium
Ingredients
Units
Scale
- 4 slices bacon, chopped
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 3 cups potatoes, peeled and cubed
- 1 can (10 oz) chopped clams, with juice
- 2 cups clam juice
- 1 cup heavy cream
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, cook bacon over medium heat until crisp. Remove bacon and set aside.
- Add onion, celery, and garlic to the pot and cook until softened.
- Add potatoes, clams with juice, clam juice, and dried thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Stir in the heavy cream and cooked bacon. Season with salt and pepper to taste.
- Heat through, but do not boil. Garnish with fresh parsley before serving.
