Herbed Clam Chowder Recipe
New England clams, Maine potatoes, smoked bacon, Vermont dairy cream, and harvest ingredients.
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Ingredients
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Chowder Ingredients
Method
Cooking Instructions
Cook the Bacon
In a large pot over medium heat, cook the chopped bacon until crispy. Remove bacon and set aside, leaving the rendered fat in the pot.
Add Potatoes and Broth
Stir in the diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
Add Clams and Cream
Add the fresh clams, heavy cream, thyme, parsley, salt, and black pepper. Simmer for an additional 5-10 minutes until clams are opened and cooked through.
Finish and Serve
Stir in lemon juice and the reserved bacon. Taste and adjust seasoning if necessary. Serve hot, garnished with extra parsley if desired.
