New England clam chowder

Name: New England clam chowder
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 100 g bacon, chopped; 1 onion, diced; 2 stalks celery, diced; 500 g potatoes, diced; 400 g clams, canned (drained); 500 ml clam juice; 250 ml heavy cream; 1 tsp thyme, dried; to taste salt; to taste black pepper; for garnish parsley, chopped

New England clam chowder is a creamy and hearty soup that combines tender clams, potatoes, and smoky bacon, all simmered to perfection. This comforting dish captures the essence of coastal American cuisine and is perfect for a cozy weeknight meal.

American · 35 min · 4 servings · Ximena Ramírez

Ingredients

100 g bacon, chopped
1 onion, diced
2 stalks celery, diced
500 g potatoes, diced
400 g clams, canned (drained)
500 ml clam juice
250 ml heavy cream
1 tsp thyme, dried
to taste salt
to taste black pepper
for garnish parsley, chopped

Method

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 and celery to the pot and sauté for about 5 minutes until softened.
Stir in the diced potatoes and cook for an additional 2 minutes.
Pour in the clam juice and bring the mixture to a boil. Reduce heat and simmer for 15 minutes, or until the potatoes are tender.
Add the drained clams, heavy cream, dried thyme, salt, and pepper. Stir well and heat through for another 5 minutes.
Serve hot, garnished with the crispy bacon and chopped parsley.