Creamy Bacon Clam Chowder

A delightful twist on the classic clam chowder with added smokiness from bacon, delivering a hearty and rich flavor profile perfect for comforting family meals. This easy recipe ensures a smooth cooking experience while catering to seafood lovers and bacon enthusiasts alike.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

4 slices bacon

1 small onion, diced

2 cloves garlic, minced

3 medium potatoes, peeled and cubed

2 cups chicken broth

1 cup heavy cream

1 cup milk

2 cans (6.5 oz each) chopped clams, drained and juice reserved

Salt and pepper, to taste

2 tablespoons olive oil

1 tablespoon all-purpose flour

1 stalk celery, diced

2 tablespoons fresh parsley, chopped

1 bay leaf

Instructions

1. In a large pot, cook bacon over medium heat until crispy. Remove and crumble, leaving the drippings.

2. In the same pot, add olive oil, then sauté onion, garlic, and celery until soft.

3. Stir in flour and cook for 1 minute.

4. Gradually add clam juice, chicken broth, and bay leaf, stirring constantly.

5. Add potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.

6. Stir in clams, milk, and cream, and heat through without boiling.

7. Season with salt, pepper, and parsley. Remove bay leaf before serving.

8. Garnish with crumbled bacon and serve hot.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop over medium-low heat until warmed through, stirring occasionally.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.