Classic New England Style Clam Chowder Cooked in a Cast Iron Pot

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Ladle the clam chowder into bowls and garnish with the crispy bacon and chopped fresh parsley. Serve hot with crusty bread or oyster crackers.
6. Enjoy the creamy and comforting flavors of this delicious Cast Iron Clam Chowder!

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