Sapelo Island Creamy Clam Chowder Recipe

Cooking Instructions

1. 1

   Cook the Bacon

   In a large pot over medium heat, cook the applewood smoked bacon until crispy. Remove the bacon from the pot and set aside, leaving the bacon grease in the pot.

2. 2

   Sauté Vegetables

   Add the butter to the pot with the bacon grease. Once melted, add the diced onion and celery. Sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.

3. 3

   Add Potatoes and Seasoning

   Add the diced potatoes, thyme, bay leaf, salt, and black pepper. Pour in the chicken broth and bring to a boil. Reduce heat and let simmer for about 15 minutes, or until the potatoes are tender.

4. 4

   Incorporate Clams and Cream

   Stir in the chopped clams and heavy cream. Simmer for another 5-10 minutes, allowing the chowder to thicken.

5. 5

   Final Touches

   Crumble the reserved bacon and add it back to the soup. Taste and adjust seasoning if necessary. Remove the bay leaf before serving.

6. 6

   Garnish and Serve

   Ladle the chowder into bowls and garnish with chopped fresh parsley. Serve hot.