Description
A warm and comforting bowl of homemade clam chowder that captures the essence of the sea with fresh clams, crispy bacon, and a creamy base.
Ingredients
- 2 dozen clams
- 4 slices of bacon
- 1 large onion, chopped
- 2 cups potatoes, diced
- 2 cups chicken broth
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh parsley for garnish
Instructions
- Cook the bacon in a large pot over medium heat until crispy. Remove the bacon and set aside, leaving the fat in the pot.
- Add the chopped onion to the pot and sauté until translucent.
- Add the diced potatoes and chicken broth, then bring to a boil. Reduce heat and simmer until potatoes are tender.
- Scrub the clams under cold water and steam them in a separate pot until they open. Discard any clams that do not open.
- Remove the clams from their shells and chop them into bite-sized pieces.
- Once the potatoes are tender, add the chopped clams and heavy cream to the pot. Season with salt and pepper.
- Simmer for a few more minutes until heated through.
- Serve hot, garnished with crumbled bacon and fresh parsley.
Notes
Always choose fresh clams for the best flavor. Store leftovers in an airtight container for 3-4 days.
