Ingredients
Scale
- 2 cans (6.5 oz each) chopped clams (with juice)
- 4 slices bacon (chopped)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 medium potatoes (peeled and diced)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper (to taste)
- Fresh parsley (for garnish (optional))
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the diced onion to the pot and sauté for about 5 minutes, until softened. Stir in the minced garlic and cook for an additional minute.
- Next, add the diced potatoes, chicken broth, and thyme. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, stir in the clams (with juice) and heavy cream. Heat through, but do not boil. Season with salt and pepper to taste.
- Serve hot, garnished with crispy bacon and fresh parsley if desired.
- Prep Time: 10
- Cook Time: 30
Nutrition
- Calories: 320
- Fat: 22g
- Carbohydrates: 27g
- Protein: 9g