This classic New England style clam chowder is the perfect comfort food for a chilly evening. It is made with tender clams, smoky bacon, potatoes, onions, and a creamy base. The flavors meld together to create a hearty and satisfying soup. Serve it with crusty bread or oyster crackers for a complete meal.
Ingredients
- 2 pounds fresh clams, scrubbed
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 bay leaves
- 2 cups potatoes, diced
- 2 cups clam juice
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Directions
- In a large pot, place the clams and enough water to cover them. Bring to a boil and cook for about 5 minutes or until the clams open. Discard any unopened clams. Remove the clams from the shells and chop them. Set aside.
- In the same pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon grease in the pot.
- Add the onion, garlic, and bay leaves to the pot with the bacon grease. Cook until the onion is translucent.
- Add the potatoes and clam juice to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
- Stir in the chopped clams and heavy cream. Simmer for another 5 minutes. Season with salt and pepper to taste.
- Remove the bay leaves and discard. Ladle the chowder into bowls and garnish with the crispy bacon and chopped parsley. Serve hot.
