Description
A creamy, hearty soup loaded with clams, potatoes, and bacon, capturing the flavors of New England.
Ingredients
Scale
- 4 slices of bacon, diced
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 medium potatoes, peeled and diced
- 2 cups clam juice
- 1 cup heavy cream
- 1 can (10 oz) clams, drained and chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
- Add onions and celery to the pot and sauté until softened, about 5 minutes.
- Stir in the diced potatoes and clam juice. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add the heavy cream and clams to the pot, stirring to combine. Season with salt and pepper to taste.
- Simmer for another 5 minutes until heated through.
- Serve hot, garnished with bacon and fresh parsley.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Cuisine: American
Keywords: New England Clam Chowder, clam chowder recipe, creamy clam chowder, easy clam chowder