Creamy Clam Chowder with Bacon and Fresh Parsley Recipe
A classic creamy clam chowder with crispy bacon, tender potatoes, and savory clams in a rich broth, perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Main Ingredients
- 4 slices bacon, chopped
- 1 onion, chopped
- 2 cups diced potatoes
- 1 cup celery, chopped
- 2 cups chicken broth
- 1 can (10 ounces) chopped clams, drained (reserve juice)
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook Bacon: In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot for flavor.
- Sauté Vegetables: Add the chopped onion and celery to the pot with the bacon drippings. Cook over medium heat until the vegetables are softened and fragrant.
- Simmer Potatoes: Stir in the diced potatoes and chicken broth, bringing the mixture to a boil. Then reduce heat and simmer until the potatoes are tender, approximately 15 minutes.
- Add Clams and Cream: Stir in the reserved clam juice, chopped clams, heavy cream, milk, and thyme. Season with salt and pepper to taste. Heat the chowder thoroughly but be careful not to boil to avoid curdling the cream.
- Serve: Ladle the chowder into bowls, garnish with the crispy bacon pieces and fresh parsley if desired. Serve hot for a comforting meal.
Notes
- Use canned clams and their juice for convenience and flavor.
- Do not boil after adding cream to prevent curdling.
- For a thicker chowder, mash some potatoes during cooking.
- Fresh thyme can be substituted with dried thyme if needed.
- Garnish with fresh parsley for added color and freshness.
- Adjust salt and pepper seasoning to your taste.
