Clam and Potato Chowder

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Heavy cream - 1 cup
• Canned clams - 2 cans, drained
• Salt and pepper - To taste
• Thyme - 1 teaspoon
• Bay leaf - 1
• Chicken broth - 2 cups
• Clam juice - 2 cups
• Potatoes - 4 medium, peeled and diced
• Garlic - 2 cloves, minced
• Celery - 2 stalks, diced
• Onion - 1 medium, diced
• Bacon - 4 slices, chopped

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot 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, clam juice, 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. Stir in the drained canned clams and heavy cream. Cook for an additional 5 minutes.
5. Remove the bay leaf from the pot. Taste and adjust the seasoning if needed.
6. Serve the clam and potato chowder hot, garnished with the crispy bacon and chopped fresh parsley.