Clam Chowder Recipe

Preparation

1. 1

   Cook the Bacon

   In a large pot over medium heat, cook the diced bacon until crispy. Remove and drain on paper towels, leaving the rendered fat in the pot.

2. 2

   Sauté Vegetables

   Add butter to the pot with the bacon fat. Once melted, add the chopped onion and celery. Sauté for about 5 minutes until the onion is translucent.

3. 3

   Add Potatoes and Flour

   Add the diced potatoes to the pot and sprinkle with flour. Stir well to coat the potatoes and cook for another 2 minutes.

4. 4

   Add Broth and Clams

   Pour in the chicken or vegetable broth and add the clams. Stir to combine and bring to a simmer.

5. 5

   Season the Soup

   Add salt, black pepper, thyme, and bay leaf. Reduce the heat to low and let it simmer for about 15-20 minutes or until the potatoes are tender.

6. 6

   Add Cream and Finish

   Remove the bay leaf and stir in the heavy cream. Let the chowder heat through for another 5 minutes. Adjust seasoning if necessary.

7. 7

   Garnish and Serve

   Serve hot, garnished with crispy bacon and chopped parsley.