Clam Chowder is the epitome of cozy comfort food, perfect for warming you up on a chilly day. This creamy, savory seafood dish is a staple of classic American cuisine, particularly famed as New England clam chowder.
Ingredients
Scale:
2 cups fresh clams, shucked (reserve the juice)
1 medium onion, diced
2 medium potatoes, peeled and diced
1 cup celery, diced
2 cloves garlic, minced
4 slices of bacon, chopped
4 cups clam juice
1 cup heavy cream
1 cup whole milk
1 teaspoon dried thyme
Salt and black pepper, to taste
Chopped fresh parsley, for garnish
Instructions
In a large pot over medium heat, add the chopped bacon. Cook until crispy, about 6-8 minutes. Remove the bacon and set aside, leaving the fat in the pot.
Add the diced onion, celery, and minced garlic to the pot with the bacon fat. Sauté until the onion is translucent, about 5 minutes.
Stir in the diced potatoes and cook for an additional 3-4 minutes.
Pour in the reserved clam juice and bring to a gentle simmer. Cook for about 15 minutes or until the potatoes are tender.
Add the fresh clams and cook for another 5 minutes, or until the clams are heated through.
Lower the heat to medium-low and stir in the heavy cream and whole milk. Heat gently without boiling for about 5 minutes.
Add dried thyme and season with salt and black pepper to taste. Fold in the reserved crispy bacon.
Ladle into bowls and garnish with freshly chopped parsley before serving.
