Description
A warm bowl of traditional New England clam chowder, rich and creamy, filled with tender clams and crispy bacon, perfect for cold weather and family gatherings.
Ingredients
- 4 strips of bacon, chopped
- 1 medium onion, diced
- 2 ribs of celery, diced
- 2 cloves of garlic, minced
- 2 large potatoes, peeled and diced
- 1 cup of clam juice
- 1 cup of heavy cream
- 2 cans (6.5 oz each) chopped clams, undrained
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Cook the bacon over medium heat in a large pot until crispy. Remove and set aside.
- Add the diced onion, celery, and garlic to the pot. Sauté until the vegetables are softened.
- Add the diced potatoes and clam juice. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Stir in the heavy cream and chopped clams with their juice. Simmer for an additional 5-10 minutes.
- Season with salt and pepper to taste. Serve hot, garnished with crispy bacon and fresh parsley.
Notes
For enhanced flavor, consider using fresh clams instead of canned. Letting the chowder sit for a while after cooking allows the flavors to meld.
