Description
A creamy and comforting clam chowder with tender clams, soft potatoes, and crisp bacon.
Ingredients
Scale
- 2 cups chopped clam meat and juices (fresh or canned)
- 2 large or 3 medium potatoes, diced
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 4 slices bacon
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp fresh thyme or 1/2 tsp dried thyme
- Salt to taste
- Pepper to taste
Instructions
- In a large pot, cook the bacon until crispy. Remove bacon and set aside on a paper towel to drain. Reserve about 1–2 tablespoons of the bacon fat in the pot.
- Add butter if needed and sauté the chopped onion and celery over medium heat until soft and translucent, about 5–7 minutes.
- Add the diced potatoes to the pot and pour in enough water to just cover them (about 3–4 cups). Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10–12 minutes.
- Stir in the clams (with their juice if using canned), heavy cream, thyme, salt, and pepper. Heat gently until warmed through but do not boil vigorously. Taste and adjust seasoning. Crumble the reserved bacon for garnish.
Notes
Use fresh clams for best flavor. For a silkier soup, mash a few potatoes against the pot side to thicken the broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 950mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg