Clam Chowder is a creamy, comforting soup loaded with tender clams, potatoes, and crispy bacon. Perfect for a cozy meal, this classic New England-style chowder is rich, hearty, and full of flavor.
- 4 boneless, skinless chicken breasts
- 1 onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 2 cups clam juice or fish stock
- 1 cup heavy cream
- 1 cup milk
- 1 bay leaf
- Salt and pepper, to taste
- 1 can (10 oz) clams, with juice
- Fresh parsley, chopped (for garnish)
- Cook the bacon: In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
- Sauté the onions and garlic: Add the diced onion to the pot and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
- Add potatoes and liquids: Add the diced potatoes, clam juice (or fish stock), heavy cream, milk, and bay leaf. Stir to combine, then bring the mixture to a simmer. Cook for 15-20 minutes, or until the potatoes are tender.
- Add clams and season: Add the canned clams with their juice, and stir to mix. Season with salt and pepper to taste. Simmer for another 5 minutes to heat through.
- Serve: Remove the bay leaf and ladle the Clam Chowder into bowls. Top with crispy bacon bits and garnish with fresh parsley if desired. Enjoy with crusty bread!