Cup Of Chowder Recipe
Traditional creamy New England Clam Chowder with clams, potatoes, onions, and bacon.
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Ingredients
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Base Ingredients
Method
Preparation
- 1
Cook the Bacon
In a large pot or Dutch oven over medium heat, add the chopped bacon. Cook until crispy, stirring occasionally, about 5-7 minutes. Once cooked, remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- 2
- 3
Cook the Potatoes
Add the diced potatoes to the pot and stir well. Pour in the chicken broth and add the bay leaf. Bring to a boil, then reduce heat to a simmer. Cook for about 10-15 minutes, or until the potatoes are tender.
- 4
Add Clams and Cream
Once the potatoes are tender, add the clams (including their juices if using canned) and heavy cream to the pot. Stir well to combine.
- 5
Season the Chowder
Season the chowder with salt, black pepper, and dried thyme. Let it simmer for an additional 5 minutes, allowing flavors to meld together.
- 6
Serve
Remove the bay leaf from the chowder. Serve hot, garnished with the reserved crispy bacon pieces.