Description
A creamy and hearty New England Clam Chowder packed with tender clams, potatoes, and a hint of smoky bacon.
Ingredients
Scale
- 4 slices of bacon, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 1 cup (240 ml) clam juice
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) milk
- 2 cans (6.5 oz each) chopped clams, drained and juice reserved
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
- Add the onions to the pot and sauté until translucent, about 5 minutes. Stir in the garlic and cook for an additional 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 reserved clam juice, heavy cream, and milk. Add the chopped clams and thyme. Simmer for another 5-10 minutes until heated through.
- Season with salt and pepper to taste. Serve hot, garnished with crispy bacon and chopped parsley.
- Prep Time: 10
- Cook Time: 30
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 2
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 22
- Fiber: 2
- Protein: 8
Keywords: New England Clam Chowder, clam chowder recipe, creamy clam chowder, seafood chowder, easy clam chowder