Description
This creamy chowder comes together in about 30 minutes, providing a comforting meal that is perfect for chilly nights.
Ingredients
Scale
- 4 slices of bacon, chopped
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
- 2 cups of clam juice
- 1 cup heavy cream
- 2 cans (6.5 oz each) of chopped clams, with juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Start by cooking the bacon. In a large pot, cook the chopped bacon over medium heat until crispy—about 5-7 minutes. Remove the crispy bacon and set it aside, leaving those yummy drippings in the pot.
- Next, let’s sauté the aromatics. Add the diced onion and celery to the pot and sauté until soft—around 5 minutes.
- Time for the potatoes! Stir in the diced potatoes and clam juice. Bring to a gentle boil, then reduce the heat and let it simmer until the potatoes are tender, about 10-12 minutes.
- Add the heavy cream and the chopped clams along with their juice. Stir gently to combine and heat through, making sure to avoid a boil.
- Season with salt and pepper. Stir well and serve in bowls, garnishing each with crispy bacon and fresh parsley.
Notes
This chowder is versatile—feel free to swap in different vegetables or proteins based on what you have.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg