🥣 New England Clam Chowder
A creamy and hearty classic seafood soup!
📋 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)
📝 Instructions
1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp.
2. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
3. In the same pot with the bacon drippings, add diced onion and celery.
4. Cook until softened, about 5 minutes.
5. Add minced garlic and cook for an additional 1 minute.
6. Stir in diced potatoes, clam juice, chopped clams (with their juice), bay leaf, dried thyme, salt, and pepper.
7. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
8. Stir in half-and-half and cooked bacon.
9. Cook for an additional 5 minutes, stirring occasionally, until heated through.
10. Remove the bay leaf and discard.
11. Taste and adjust seasoning, if necessary.
12. Serve hot, garnished with chopped fresh parsley if desired.
A Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Kcal: 300 | Servings: 6