Indulge in the rich and creamy flavors of this classic homemade potato bacon clam chowder. Packed with tender potatoes, smoky bacon, and succulent clams, this satisfying and hearty soup is perfect for a cozy meal on a chilly day. Serve it up with crusty bread for a complete and comforting dinner.
Ingredients
- 5 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups diced potatoes
- 2 cups clam juice
- 2 cups chicken broth
- 2 cups heavy cream
- 2 cups chopped clams
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Directions
- In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside for later.
- In the same pot, sauté the onion in the bacon fat until softened and translucent, about 5 minutes. Add the garlic and cook for an additional minute.
- Add the diced potatoes, clam juice, and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Using a potato masher or the back of a spoon, lightly mash some of the potatoes to thicken the chowder. Leave some chunks for texture.
- Stir in the heavy cream, chopped clams, dried thyme, and cooked bacon. Season with salt and black pepper to taste. Simmer for another 10 minutes to allow the flavors to blend together.
- Serve hot, garnished with chopped fresh parsley. Enjoy!
