Bacon and Clam Chowder

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Thyme - 1 teaspoon
• Bay leaf - 1
• Heavy cream - 1 cup
• Chicken broth - 4 cups
• Clams - 2 cans (6.5 oz each), drained
• Potatoes - 4 medium, peeled and diced
• Garlic - 3 cloves, minced
• Celery - 2 stalks, diced
• Onion - 1 medium, diced
• Bacon - 8 slices, chopped

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
2. Add the diced onion, celery, and minced garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
3. Add the diced potatoes, drained clams, chicken broth, bay leaf, thyme, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
4. Remove the bay leaf from the pot. Use an immersion blender or a potato masher to partially blend the soup, leaving some chunks of potatoes for texture.
5. Stir in the heavy cream and cooked bacon. Simmer for an additional 5 minutes to heat through.
6. Serve the bacon and clam chowder hot, garnished with fresh chopped parsley.