Ingredients:
– 4 slices of bacon, chopped
– 1 medium onion, diced
– 2 ribs celery, diced
– 2 medium potatoes, peeled and diced
– 2 cups clam juice
– 1 cup heavy cream
– 2 cans (6.5 oz each) chopped clams, drained (reserve liquid)
– Salt and black pepper, to taste
– Fresh parsley, chopped (for garnish)
Instructions:
**Step 1: Cook the Bacon:**
In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
**Step 2: Sauté the Vegetables:**
Add the diced onion and celery to the pot. Sauté for about 5 minutes, or until the vegetables are tender.
**Step 3: Add the Potatoes:**
Stir in the diced potatoes and cook for an additional 2 minutes.
**Step 4: Pour in the Clam Juice:**
Add the clam juice and reserved clam liquid. Bring to a boil, then reduce heat and let simmer until the potatoes are tender, about 15-20 minutes.
**Step 5: Incorporate the Cream and Clams:**
Stir in the heavy cream and chopped clams. Cook for another 5 minutes until heated through.
**Step 6: Season and Serve:**
Season with salt and black pepper to taste. Garnish with crispy bacon and fresh parsley before serving.
Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 4
Indulge in this creamy and hearty clam chowder, bursting with flavors and perfect for a comforting meal.
