Creamy Clam Chowder with Bacon
Indulge in the comforting flavors of the Pacific Northwest with this Creamy Clam Chowder featuring a delicious twist of crispy bacon. This hearty soup combines fresh clams, creamy potatoes, and aromatic vegetables, all enhanced by the savory richness of bacon. Perfect for a cozy dinner, this chowder is sure to warm you up from the inside out. Ready in just under an hour, it serves 4-6 people, making it ideal for family meals or small gatherings. Enjoy a bowl of this creamy delight garnished with fresh parsley for a touch of freshness.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Soup
Cuisine: American
Servings: 4 people
- 2 pounds fresh clams cleaned
- 4 cups water
- 4 slices of bacon chopped
- 2 tablespoons butter
- 1 onion diced
- 2 cloves garlic minced
- 2 stalks celery diced
- 2 large potatoes peeled and cubed
- 1 cup cream
- 1/2 teaspoon fresh thyme chopped
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
In a large pot, bring water to a boil. Add clams and cover, cooking until they open (about 5-7 minutes). Remove clams with a slotted spoon, let cool, then chop, discarding any shells and unopened clams. Strain the cooking liquid through a fine mesh sieve and reserve for later use.
In the same pot, add the chopped bacon and cook over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel to drain. Keep the bacon fat in the pot.
Add butter to the pot with the bacon fat. Once melted, add the diced onion, garlic, and celery. Sauté until the onions are translucent and the mixture is fragrant.
Add the reserved clam cooking liquid to the pot along with the cubed potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
Add the chopped clams, cream, and cooked bacon to the pot. Season with thyme, salt, and pepper. Heat the mixture until it is warm but not boiling.
Ladle the chowder into bowls and garnish with fresh parsley.