Enhanced Clam and Potato Chowder

Ingredients

Bacon

4 strips, chopped

Onion

1 medium, diced

Celery

2 stalks, diced

Garlic

3 cloves, minced

Potatoes

3 cups, peeled and diced

Canned clams

2 (6.5 oz) cans, drained

Clam juice

1 cup

Chicken broth

2 cups

Heavy cream

1 cup

Fresh parsley

1/4 cup, chopped (for garnish)

Thyme

1 teaspoon, dried

Bay leaf

1

Salt

to taste

Black pepper

to taste

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the pot 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 and fragrant, about 5 minutes.
3. Stir in the diced potatoes, clam juice, chicken broth, bay leaf, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the potatoes are tender.
4. Gently fold in the drained canned clams and heavy cream. Allow the chowder to cook for an additional 5 minutes, stirring occasionally to combine all flavors.
5. Remove the bay leaf from the pot. Taste the chowder and adjust the seasoning with more salt and pepper if needed.
6. Serve the clam and potato chowder hot, garnished with the crispy bacon and sprinkled with fresh parsley.