Clam Chowder Recipe

Preparation

1. 1

   Cook the Lardons

   In a large pot or Dutch oven over medium heat, add the lardons and cook until crispy, about 5-7 minutes. Remove the lardons and set aside, leaving the rendered fat in the pot.

2. 2

   Sauté Vegetables

   In the same pot, add the chopped onion and celery. Sauté until the onions are translucent, about 4-5 minutes.

3. 3

   Add Garlic

   Add the minced garlic and cook for an additional minute, stirring frequently.

4. 4

   Simmer Broth

   Stir in the diced potatoes, thyme, bay leaf, and chicken broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.

5. 5

   Prepare Clams

   While the potatoes are cooking, scrub the fresh clams under cold water. Discard any clams that are open and do not close when tapped.

6. 6

   Cook Clams

   Add the clams to the pot, cover, and cook until the clams open, about 5-7 minutes. Discard any unopened clams.

7. 7

   Finish Chowder

   Remove the bay leaf and stir in the heavy cream. Season with salt and black pepper to taste.

8. 8

   Serve

   Ladle the chowder into bowls, top with crispy lardons, and garnish with chopped parsley before serving.