Clam Chowder Recipe
New England Style, littleneck, bacon, potato, cream, thyme, black pepper
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Clean the Clams
Rinse the littleneck clams under cold water, scrubbing the shells to remove any sand or grit. Set aside.
- 2
Cook the Bacon
In a large pot over medium heat, cook the bacon until crispy. Remove the bacon, leaving the drippings in the pot. Crumble the bacon and set aside.
- 3
Cooking
- 4
Add Potatoes and Broth
Add the diced potatoes to the pot and stir to combine. 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.
- 5
Add the Clams
Add the cleaned clams to the pot. Cover and cook for about 5-7 minutes, or until the clams have opened. Discard any clams that do not open.
- 6
Finish with Cream
Stir in the heavy cream, crumbled bacon, thyme leaves, and black pepper. Season with salt to taste. Cook over low heat for an additional 5 minutes to heat through.
Serving
- 7
Serve the Chowder
Ladle the clam chowder into bowls and garnish with additional thyme or crumbled bacon if desired. Enjoy hot!