Description

Enjoy a delicious and sustainable take on classic clam chowder, made with fresh, locally-sourced ingredients for a restaurant-quality meal at home.

Ingredients

– 2 lbs littleneck clams, scrubbed

– 4 slices bacon, diced

– 1 onion, diced

– 2 celery stalks, diced

– 3 garlic cloves, minced

– 2 Yukon Gold potatoes, peeled and diced

– 2 cups clam juice

– 2 cups low-sodium chicken or vegetable broth

– 1 cup heavy cream

– 2 bay leaves

– 1 tsp thyme

– Salt and pepper to taste

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Instructions

1. – In a large pot, cook the diced bacon over medium heat until crispy. Remove bacon to a paper towel-lined plate, reserving the bacon fat in the pot.

2. – Add the diced onion, celery, and garlic to the bacon fat. Sauté for 5-7 minutes until softened.

3. – Add the diced potatoes, clam juice, broth, heavy cream, bay leaves, and thyme. Season with salt and pepper.

4. – Bring the chowder to a boil, then reduce heat and simmer for 15-20 minutes, until the potatoes are tender.

5. – Add the scrubbed clams to the pot, cover, and cook for 5-7 minutes until the clams have opened up. Discard any clams that did not open.

6. – Remove the bay leaves. Taste and adjust seasoning as needed.

7. – Ladle the chowder into bowls and garnish with the crispy bacon pieces.

Notes

For a heartier chowder, you can add diced carrots or corn. To make it gluten-free, omit the bacon and use a gluten-free broth.

Prep Time: 15
Cook Time: 30
Category: Main Dish
Method: Stovetop
Cuisine: American, New England