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Crafting Comfort: A Heartwarming Clam Chowder

Clam Chowder made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups fresh clams cleaned and chopped
  • 4 slices of bacon diced
  • 1 medium onion chopped
  • 2 stalks celery diced
  • 2 medium potatoes peeled and diced
  • 2 cups heavy cream
  • 4 cups clam broth
  • 2 teaspoons thyme dried or fresh
  • Salt and pepper to taste
  • Chopped parsley for garnish

Method
 

  1. Cook the bacon in a large pot over medium heat until crispy, about 5-7 minutes.
  2. Add the chopped onion and celery to the pot, sauté until softened, about 5 minutes.
  3. Stir in the diced potatoes and thyme, cook for another 2-3 minutes.
  4. Pour in the clam broth and bring to a gentle simmer, cooking uncovered for around 15 minutes or until the potatoes are tender.
  5. Add the chopped clams and the heavy cream, simmer for an additional 5 minutes.
  6. Season with salt and pepper to taste, and stir well to combine.
  7. Serve hot, garnished with crispy bacon bits and chopped parsley.