Warm up with a hearty bowl of clam chowder, a creamy and comforting soup packed with tender clams, potatoes, and aromatic vegetables. This classic dish is perfect for chilly days and is sure to please any seafood lover.
Ingredients:
• 4 slices bacon, chopped
• 1 medium onion, diced
• 2 stalks celery, diced
• 2 medium potatoes, peeled and diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 2 cups clam juice
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (8 oz) chopped clams, drained (reserve liquid)
• 1 cup heavy cream
• Salt, to taste
• Fresh parsley, chopped (for garnish)
Instructions:
1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
2. Add the diced onion and celery to the pot and sauté for about 5 minutes, or until the vegetables are softened.
3. Stir in the diced potatoes, minced garlic, dried thyme, black pepper, and cayenne pepper (if using). Cook for another 2-3 minutes.
4. Pour in the clam juice and the undrained diced tomatoes, stirring to combine. Bring the mixture to a simmer and cook for about 15-20 minutes, or until the potatoes are tender.
5. Add the reserved liquid from the chopped clams and the heavy cream to the pot. Stir to combine and heat through.
6. Gently fold in the chopped clams and cook for an additional 5 minutes, being careful not to overcook the clams.
7. Season with salt to taste, and garnish with the cooked bacon and fresh parsley before serving.
8. Ladle the clam chowder into bowls and enjoy this delicious and comforting dish!
Aprile's Kitchen 