Bowl N.e. Clam Chowder Recipe
Hearty Potatoes & Chunks of Clam!
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Ingredients
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Base Ingredients
Liquids and Seasonings
Garnish (optional)
Method
Preparation
- 1
Cook the Bacon
In a large pot over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
- 2
Sauté Vegetables
Add the chopped onion, diced celery, and diced potatoes to the pot. Sauté for about 5 minutes, until the vegetables are slightly softened.
Cooking the Chowder
- 3
Combine Ingredients
Add the chopped clams, clam juice, water, salt, black pepper, thyme, and bay leaf to the pot. Stir well to combine.
- 4
Simmer
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 15-20 minutes until the potatoes are tender.
- 5
Add Cream
Stir in the heavy cream and cooked bacon. Allow the chowder to heat through for an additional 5 minutes.
Serving
- 6
Garnish and Serve
Remove the bay leaf before serving. Ladle the chowder into bowls and garnish with chopped fresh parsley and lemon wedges, if desired.