Ingredients
Scale
- 4 slices bacon (chopped)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 cups potatoes (peeled and diced)
- 1 cup celery (diced)
- 1 cup carrots (diced)
- 2 cups chicken broth
- 1 can clams (15 oz, drained)
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper (to taste)
- 1 tablespoon fresh parsley (chopped, for garnish)
Instructions
- In a large pot over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Incorporate the diced potatoes, celery, and carrots. Stir well and cook for about 5 minutes.
- Pour in the chicken broth and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 minutes.
- Add the clams, heavy cream, thyme, salt, and pepper. Stir and let simmer for another 5-10 minutes.
- Serve hot, garnished with crispy bacon and fresh parsley.
- Prep Time: 15
- Cook Time: 30