Description
A classic creamy soup made with fresh clams, potatoes, onions, and bacon, perfect for warming up on a chilly day.
Ingredients
Scale
- 4 slices bacon, diced
- 1 medium onion, diced
- 2 cups diced potatoes
- 1 cup chopped celery
- 2 cups clam juice
- 1 cup heavy cream
- 1 can (10 oz) clams, drained
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, cook the bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the pot.
- Add the onion and celery to the pot and sauté until soft, about 5 minutes.
- Stir in the diced potatoes and clam juice. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add the heavy cream and clams to the pot, stirring gently. Heat through without boiling.
- Season with salt and pepper to taste. Serve hot, garnished with crispy bacon and fresh parsley.
- Category: Soup
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 800
- Fat: 20
- Carbohydrates: 30
- Fiber: 2
- Protein: 10
- Cholesterol: 50
Keywords: New England clam chowder, clam chowder recipe, creamy clam chowder, classic chowder