Description
Creamy, hearty, and brimming with tender clams, potatoes, and smoky bacon. A comforting classic that’s perfect for chilly evenings.
Ingredients
- 4 center-cut bacon strips
- 2 celery ribs, chopped
- 1 large onion, chopped
- 1 garlic clove, minced
- 3 medium potatoes, peeled and diced
- 1 1/2 cups clam juice or seafood stock
- 2 cans (6.5 oz each) chopped clams with juice
- 2 cups half-and-half or heavy cream
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, cook the bacon until crispy. Remove and set aside, leaving the drippings in the pot.
- Add celery, onion, and garlic to the pot and sauté until softened and fragrant.
- Stir in diced potatoes and clam juice, then bring to a simmer. Cook until the potatoes are fork-tender, about 15 minutes.
- Add the clams with their juice and gently stir in the half-and-half or cream. Reduce heat and simmer for 5–7 minutes without boiling.
- Season with thyme, salt, and pepper. Stir in the crispy bacon, garnish with parsley, and serve hot.
Notes
For a thicker chowder, mash some of the potatoes before adding the cream. Serve with oyster crackers or crusty sourdough bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American