Description
A rich and creamy soup made with clams, potatoes, and bacon, evoking nostalgia and comfort.
Ingredients
- 4 strips of bacon, chopped
- 1 medium onion, diced
- 2 ribs of celery, diced
- 2 cloves of garlic, minced
- 2 large potatoes, peeled and diced
- 1 cup of clam juice
- 1 cup of heavy cream
- 2 cans (6.5 oz each) chopped clams, undrained
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Cook the bacon in a large pot over medium heat until crispy. Remove and set aside.
- Add the diced onion, celery, and garlic to the same pot. Sauté until the vegetables are softened.
- Include the diced potatoes and clam juice. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
- Stir in the heavy cream and chopped clams with their juice. Simmer for an additional 5-10 minutes.
- Season with salt and pepper to taste. Serve hot, garnished with crispy bacon and fresh parsley.
Notes
For thicker chowder, simmer without cream to let potato starch thicken the broth. Adjust seasoning as needed.