New England Clam Chowder
Ingredients:
4 slices bacon, chopped
1 onion, diced
2 celery stalks, diced
2 garlic cloves, minced
3 cups peeled and diced potatoes
2 cups clam juice
2 (10 oz) cans chopped clams, undrained
1 bay leaf
1/2 tsp dried thyme
Salt and pepper, to taste
2 cups half-and-half
2 tbsp chopped fresh parsley, for garnish (optional)
Directions:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
In the same pot with the bacon drippings, add diced onion and celery. Cook until softened, about 5 minutes. Add minced garlic and cook for an additional 1 minute.
Stir in diced potatoes, clam juice, chopped clams (with their juice), bay leaf, dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
Stir in half-and-half and cooked bacon. Cook for an additional 5 minutes, stirring occasionally, until heated through.
Remove the bay leaf and discard. Taste and adjust seasoning, if necessary.
Serve hot, garnished with chopped fresh parsley if desired.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes