Ingredients:
- 4 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, chopped
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup clam juice
- 2 (6.5 oz) cans chopped clams, with juice
- 2 large potatoes, peeled and cubed
- 1 cup heavy cream
- 1/2 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Oyster crackers (for serving)
Directions:
Cook the Bacon:
In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving about 1 tablespoon of bacon fat in the pot.
Cook the Vegetables:
Add the diced onion, garlic, and celery to the pot with the bacon fat. Sauté for 4-5 minutes until softened.
Make the Base:
Stir in the flour and cook for 1-2 minutes, stirring constantly. Slowly pour in the chicken broth and clam juice, stirring to avoid lumps. Add the potatoes, chopped clams (with their juice), and thyme. Bring to a simmer.
Simmer the Chowder:
Cover and cook for 15-20 minutes, or until the potatoes are tender.
Finish with Cream:
Stir in the heavy cream and season the chowder with salt and pepper to taste. Let it simmer for another 5 minutes, until heated through.
Serve:
Ladle the clam chowder into bowls and garnish with the crispy bacon and fresh parsley. Serve with oyster crackers on the side.
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Kcal: 350 kcal per serving
- Servings: 4