Description
A comforting and nostalgic bowl of creamy New England clam chowder, perfect for sharing with family and friends.
Ingredients
- 2 cups fresh or canned clams
- 3 medium Yukon Gold potatoes, peeled and cubed
- 4 strips diced bacon
- 1 cup heavy cream
- 1 medium diced onion
- 2 stalks diced celery
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon thyme
- 1 bay leaf
Instructions
- Cook diced bacon in a large pot until crispy.
- Remove bacon and set aside, leaving drippings in the pot.
- Add diced onions and celery to the pot and sauté until soft.
- Stir in diced potatoes, clams, thyme, bay leaf, salt, and pepper.
- Add enough water to cover the ingredients and bring to a boil.
- Reduce heat and simmer until potatoes are tender.
- Stir in heavy cream and cooked bacon, heating through.
- Remove bay leaf before serving.
Notes
Serve chowder with crusty bread and garnish with fresh parsley or chives for added flavor and presentation.