Clam Chowder

This creamy and flavorful New England clam chowder is made with fresh clams, potatoes, onions, and bacon.

Ingredients - Serves 6

In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
Add the diced onion to the pot and cook until softened, about 5 minutes.
Add the diced potatoes, flour, bay leaf, thyme, salt, and pepper to the pot. Stir well to coat the potatoes with the flour.
Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for 15 minutes, or until the potatoes are tender.
While the potatoes are cooking, steam the clams in a separate pot until they open. Remove the clams from their shells and chop them into bite-sized pieces.
Add the chopped clams and heavy cream to the pot with the potatoes. Stir well and simmer for another 5 minutes.
Remove the bay leaf from the chowder. Taste and adjust the seasoning if needed.
Serve the clam chowder hot, garnished with the crispy bacon and chopped fresh parsley.