Ingredients:

  • 4 slices of bacon, chopped (approximately 150g)
  • 1 medium onion, diced (about 150g)
  • 2 stalks of celery, diced (about 100g)
  • 2 medium potatoes, peeled and cubed (about 300g)
  • 2 cups (500ml) clam juice or broth
  • 1 cup (240ml) heavy cream
  • 1 teaspoon dried thyme (approx. 1g)
  • Salt and pepper to taste
  • 2 cans of chopped clams in juice (approximately 400g total)
  • Fresh parsley, chopped (optional garnish)

Instructions:

  1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.
  2. Add diced onion and celery to the pot. Sauté for 5-7 minutes until softened and translucent.
  3. Stir in the cubed potatoes and clam juice. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
  4. Stir in heavy cream and thyme. Cook for an additional 5 minutes until heated through.
  5. Mix in the canned clams (with juice) and adjust seasonings with salt and pepper. Cook for another 5 minutes until clams are warmed.
  6. Stir in the reserved crispy bacon before serving.
  7. Ladle chowder into bowls, garnishing with fresh parsley if desired.