Description
A rich and creamy soup loaded with tender clams, potatoes, and seasonings, perfect for warming up on a chilly day.
Ingredients
Scale
- 4 slices of bacon, diced
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 2 cups potatoes, diced
- 2 cups clam broth
- 1 cup heavy cream
- 2 cans (6.5 oz each) chopped clams, drained
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the chopped onion and celery to the pot and sauté until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the diced potatoes and clam broth to the pot. Bring to a boil, then reduce the heat and let simmer until the potatoes are tender, about 15 minutes.
- Stir in the heavy cream, chopped clams, and dried thyme. Cook for another 5 minutes, heating through but do not boil.
- Season with salt and pepper to taste. Serve hot, garnished with crispy bacon and fresh parsley.
Notes
- For a thicker chowder, you can mash some of the potatoes in the pot.
- Feel free to add other vegetables like carrots or corn for additional flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2
- Sodium: 800
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 30
- Fiber: 2
- Protein: 10
- Cholesterol: 60
Keywords: clam chowder, creamy clam chowder, homemade clam chowder, easy clam chowder recipe, New England clam chowder