Description
A hearty, creamy clam chowder filled with clams and potatoes, perfect for comforting on cold days.
Ingredients
Scale
- 4 to 6 strips of bacon or a small slab of salt pork
- 1 large onion, chopped
- 2–3 cups of peeled potatoes, chopped small
- About 2 cups of chopped clams (fresh or canned)
- 3 cups clam juice
- 1½ cups heavy cream
- 1½ cups whole milk
- Salt and cracked black pepper
- A tiny pinch of thyme (optional)
Instructions
- Fry up the bacon or salt pork in a big pot. When crisp, remove and save for later, leaving the drippings in the pot.
- Toss in the chopped onions and cook until soft, stirring often.
- Add the chopped potatoes and pour in the clam juice. Simmer until the potatoes are fork-tender but not melted.
- Add the clams, milk, and cream. Heat gently without boiling to avoid splitting the cream.
- Season to taste. Adjust thickness with more milk if desired.
- Serve in generous bowls, topped with the reserved bacon bits.
- Optional: Add a bay leaf early in the cooking process and remove before serving.
Notes
Serve with oyster crackers or crusty bread. Hot sauce and fresh chives can also be great additions.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg