Description
A creamy and hearty clam chowder that captures the essence of a foggy coastal day.
Ingredients
Scale
- 4 slices bacon, diced
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 3 medium potatoes, peeled and cubed
- 2 cups clam juice
- 1 cup heavy cream
- 1 can (6.5 ounces) clams, drained and chopped
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- In a large pot, cook bacon over medium heat until crispy.
- Add onion and celery; sauté until soft.
- Stir in potatoes and clam juice. Bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in cream, clams, thyme, salt, and pepper.
- Heat through and serve hot.
Notes
- This chowder is best when made a day ahead; flavors will deepen and improve.
- Serve with crusty bread or crackers for dipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 80mg
Keywords: clam chowder, seafood, soup, comfort food