Ingredients
- 6 slices bacon, diced
- 2 tablespoons butter
- 2 medium onions, diced
- 2 garlic cloves, minced
- 2 stalks celery, diced
- 2 teaspoons dried thyme
- 2 bay leaves
- 3 pounds red potatoes, 1/2" dice
- 3 (6 ounce) cans chopped clams
- 1 (24 ounce) bottle clam juice
- 1 1/2 cups heavy cream
- 1/2 teaspoon white pepper, or to taste
- 2 tablespoons parsley (I like fresh, but dried would work)
How to Make
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Step 1: Heat a 5 qt. or so stockpot over low heat. Add the bacon and render the fat. Cook until crisp and remove with a slotted spoon. Set aside.
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Step 2: Add butter to the bacon drippings. Melt, then add the onions, garlic, celery, thyme and bay leaves. Saute, stirring once in awhile, until the onions are soft, but not brown...about 10 minutes or so.
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Step 3: Drain the clams over the stockpot to reserve the juice. Set aside.
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Step 4: Add the potatoes and bottled clam juice. The liquid should just barely cover the potatoes. If you need to, add a little water. Cover and boil vigorously for 10 minutes, or until the potatoes are tender.
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Step 5: Smush the potatoes against the side of the stockpot to thicken the chowder. You can use an immersion blender, if you want it to be ultra smooth.
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Step 6: Heat for 2 more minutes, uncovered. Adds clams and bacon.
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Step 7: Remove from heat and add the cream and parsley. Serve!
We hope you enjoy this recipe!
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