Description
A rich and creamy clam chowder loaded with tender clams, potatoes, and a hint of smokiness.
Ingredients
Scale
- 4 slices of bacon, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups diced potatoes
- 2 cups clam juice
- 1 cup heavy cream
- 1 can (6.5 oz) chopped clams, drained
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat 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 another minute.
- Add the diced potatoes and clam juice to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
- Stir in the heavy cream, chopped clams, dried thyme, and cooked bacon. Season with salt and pepper to taste. Heat through but do not boil.
- Serve hot, garnished with fresh parsley.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2
- Sodium: 800
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 20
- Fiber: 2
- Protein: 10
- Cholesterol: 70
Keywords: creamy clam chowder, clam chowder recipe, easy clam chowder, New England clam chowder, homemade clam chowder