Bacon and Clam Chowder

Ingredients

• Bacon (6 slices, chopped)
• Onion (1 medium, diced)
• Celery (2 stalks, diced)
• Garlic (3 cloves, minced)
• Potatoes (2 cups, diced (about 2 medium potatoes))
• Clams (2 cans (6.5 oz each), minced clams, drained)
• Chicken broth (4 cups)
• Heavy cream (1 cup)
• Bay leaf (1)
• Thyme (1 teaspoon, dried)
• Salt (to taste)
• Pepper (to taste)
• Fresh parsley (for garnish, chopped)

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon and set aside, leaving the bacon grease in the pot.
2. Add the diced onion, celery, and minced garlic to the pot. Sauté until the vegetables are softened, about 5 minutes.
3. Stir in the diced potatoes, drained clams, chicken broth, bay leaf, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender.
4. Remove the bay leaf from the pot. Using an immersion blender or a potato masher, partially blend the soup, leaving some chunks of potatoes for texture.
5. Stir in the heavy cream and the cooked bacon. Simmer for an additional 5 minutes to heat through.
6. Serve hot, garnished with freshly chopped parsley.