Clam Chowder

🥣 New England Clam Chowder
Ingredients:
4 slices bacon, diced
2 tbsp butter
1 medium onion, diced
2 ribs celery, diced
2 cloves garlic, minced
2 medium carrots, diced (optional)
3 medium potatoes, peeled and diced
2 (6.5 oz) cans chopped clams, juice reserved
1 (8 oz) bottle clam juice
2 cups chicken broth
2 cups heavy cream (or half-and-half for lighter)
2 tbsp all-purpose flour
1 bay leaf
1/2 tsp dried thyme
Salt & black pepper, to taste
Fresh parsley, chopped (for garnish)
Oyster crackers, for serving


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Instructions:
1. Cook bacon: In a large pot, cook bacon until crispy. Remove with a slotted spoon and set aside. Leave about 2 tbsp bacon fat in the pot.

2. Sauté veggies: Add butter, onion, celery, carrots, and garlic. Cook 5 minutes until softened.

3. Add potatoes & liquid: Stir in potatoes, reserved clam juice, bottled clam juice, and chicken broth. Add bay leaf and thyme. Bring to a boil, then reduce heat and simmer about 15 minutes, until potatoes are tender.

4. Make it creamy: In a small bowl, whisk flour with a bit of cream to make a slurry. Stir into the pot along with remaining cream. Cook 5–7 minutes until slightly thickened.

5. Add clams: Stir in clams and cooked bacon. Simmer gently for 5 minutes (don’t overcook clams or they’ll get tough).

6. Season & serve: Remove bay leaf. Season with salt and pepper to taste. Garnish with parsley and serve hot with oyster crackers.



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😋 Rich, creamy, and loaded with flavor—perfect for a cozy meal!