Enjoy a comforting bowl of creamy and flavorful clam chowder with this easy-to-follow recipe. This Classic New England Style Clam Chowder is cooked in a cast iron pot, allowing all the flavors to meld together perfectly. Packed with tender clams, hearty potatoes, smoky bacon, and a rich cream base, this chowder is the perfect dish to warm you up on a chilly evening. Serve with crusty bread or oyster crackers for a delicious and satisfying meal.
Ingredients
- 4 slices bacon, diced
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 cups clam juice
- 2 cups chicken broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 cup heavy cream
- 2 cups chopped clams, fresh or canned
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Directions
- In a large cast iron pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Add the chopped onion, celery, and garlic to the pot with the bacon fat. Cook until the vegetables are softened and fragrant, about 5 minutes.
- Add the diced potatoes, clam juice, chicken broth, bay leaf, and dried thyme to the pot. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
- Reduce the heat to low and stir in the heavy cream and chopped clams. Simmer for an additional 5 minutes. Season with salt and pepper to taste.
- Ladle the clam chowder into bowls and garnish with the crispy bacon and chopped fresh parsley. Serve hot with crusty bread or oyster crackers.
- Enjoy the creamy and comforting flavors of this delicious Cast Iron Clam Chowder!
