Ingredients
Scale
- 4 slices of bacon, diced
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 cups clam juice
- 1 cup heavy cream
- 2 cans of chopped clams, drained
- Salt and pepper to taste
- 4 bread bowls (sourdough works best!)
- Chopped fresh parsley for garnish
Instructions
- Cook the diced bacon in a large pot over medium heat until crispy.
- Add chopped onion and minced garlic; sauté for 3-4 minutes.
- Stir in diced potatoes and clam juice; bring to a boil, then simmer for 15 minutes until potatoes are tender.
- Add heavy cream and drained clams; season with salt and pepper and heat through for 5 minutes.
- Prepare bread bowls by slicing off the tops and hollowing them out.
- Pour chowder into bread bowls, garnish with parsley, and serve immediately.
Notes
- Feel free to adjust the seasoning according to your taste.
- For a thicker chowder, you can mash some of the potatoes before adding the cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Meat