Clam Chowder
Servings
4-6
servingsTotal time
40
minutesIngredients
4 oz bacon (about 4 slices)
1 onion, diced
1/2 cup celery, diced
2 medium potatoes, peeled and cubed
4 garlic cloves, minced
1/4 cup butter
1/4 cup flour
4 cups clam juice
1 tsp fresh thyme, chopped
1 tsp salt
1/2 black pepper
1 cup heavy cream
3, 6.5 oz cans chopped clams
fresh parsley, for garnish
Directions
- In a large pot over medium/high heat, fry the bacon until crispy and the fat has rendered out.
- Remove the bacon pieces with a slotted spoon, leaving the oil in the pot. Lower the heat to medium, then add the onion and celery. Add a bit of salt, and cook for 6-8 minutes, or until softened.
- Add the potatoes and garlic and stir. Make a small well in the middle of the pot, and add 1/4 cup of butter. Let it melt, then add 1/4 cup of flour and stir immediately.
- Pour in the clam juice, add the thyme, salt, and pepper, and bring to a gentle boil. Reduce to a simmer and cook for 15 minutes.
- Next, pour in the heavy cream and add the clams. Cook for another 5 minutes at a gentle simmer.
- Taste and adjust the seasoning to your liking. Serve and garnish with the crispy bacon bits and fresh parsley.