Creamy Smoked Bacon and Clam Chowder
A delightful twist on a classic, this creamy smoked bacon and clam chowder combines savory bacon with tender clams, creating a comforting soup perfect for any chilly day.
Prep time: 15 minutesCook time: 35 minutesServes: 6
Ingredients
6 slices smoked bacon
1 medium onion, diced
2 cloves garlic, minced
2 stalks celery, diced
3 potatoes, peeled and cubed
2 cups chicken broth
2 cups heavy cream
1 cup whole milk
1/2 cup all-purpose flour
2 cans (10 oz each) chopped clams, drained with juice reserved
Salt and pepper to taste
1 bay leaf
2 tablespoons fresh parsley, chopped
Instructions
1. In a large pot, cook the smoked bacon over medium heat until crispy.
2. Remove bacon and set aside, leaving the drippings in the pot.
3. Add onion, garlic, and celery to the pot, sauté until softened.
4. Stir in the flour, cooking for 2 minutes.
5. Gradually whisk in chicken broth, clam juice, cream, and milk until smooth.
6. Add potatoes, bay leaf, salt, and pepper.
7. Bring to a boil, then reduce to a simmer, cooking until potatoes are tender (about 20 minutes).
8. Stir in clams and cook for an additional 5 minutes.
9. Remove bay leaf.
10. Serve hot topped with crumbled bacon and parsley.
Storage
Store the chowder in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a saucepan over low heat, stirring occasionally, until heated through.
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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.
