Description
A creamy delight that blends the richness of heavy cream with the delightful brininess of clams, perfectly capturing coastal traditions.
Ingredients
- 2 cups clams, fresh or canned
- 2 cups Yukon gold potatoes, diced
- 4 slices bacon, diced
- 2 cups heavy cream
- 1 cup onions, diced
- 1 cup celery, diced
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon thyme
- 1 bay leaf
- Water, as needed
Instructions
- Cook diced bacon in a large pot until crispy.
- Remove bacon and set aside, leaving drippings in the pot.
- Add diced onions and celery to the pot and sauté until soft.
- Stir in diced potatoes, clams, thyme, bay leaf, salt, and pepper.
- Add enough water to cover the ingredients and bring to a boil.
- Reduce heat and simmer until potatoes are tender.
- Stir in heavy cream and cooked bacon, heating through.
- Remove bay leaf before serving.
Notes
For best results, always use fresh clams when available and adjust seasoning to taste. Consider mashing some potatoes for a thicker chowder.
