Ingredients:

  • 4 slices of thick-cut bacon, diced (about 113g)
  • 1 medium onion, finely chopped (about 150g)
  • 2 stalks of celery, diced (about 100g)
  • 2 medium potatoes, peeled and diced (about 300g)
  • 2 cups (480ml) clam juice or seafood stock
  • 1 cup (240ml) heavy cream
  • 1 cup (240ml) whole milk
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 cups (280g) fresh clams, cleaned and chopped (or canned clams, drained)
  • Chopped fresh parsley (optional)
  • Lemon wedges (optional)

Instructions:

  1. In a large pot over medium heat, cook the bacon until crispy. Remove and set aside, leaving the drippings in the pot.
  2. Add the onions and celery to the pot. Sauté until softened, about 5 minutes.
  3. Stir in diced potatoes, clam juice, thyme, and bay leaf. Bring to a simmer.
  4. Cook for 15-20 minutes or until potatoes are tender.
  5. Lower heat and stir in the cream and milk. Add chopped clams and bacon. Simmer gently for an additional 5 minutes.
  6. Remove bay leaf. Season with salt and pepper to taste.
  7. Ladle chowder into bowls and garnish with parsley, if desired. Serve with lemon wedges for added zest.