A cozy clam chowder perfect for soup season, made with bacon, vegetables, and clams in a creamy broth. This delicious recipe will keep you warm during the winter months.
1: Strain clams over a bowl (don’t discard the juice!) and set aside.
2: Heat a large Dutch oven. Add bacon and cook 5-7 minutes, until crispy. Remove and set aside on a paper towel lined plate.
3: Carefully drain bacon grease but leave 1 tbsp in the pot.
4: Return to medium heat and add butter. Stir in onion, carrots, and celery. Cook for 3-5 minutes, stirring occasionally.
5: Stir in garlic and season with thyme, salt, and pepper.
6: Add veggie stock, milk, reserved clam juice, bay leaf, and potatoes. Bring to a boil, then reduce to a simmer, stirring occasionally, for 15-20 mins until veggies are fork-tender.
7: Reduce heat and stir in heavy cream and chopped clams.
8: Turn off heat, remove bay leaf, and stir in a handful of chopped parsley.
9: Serve with bacon and enjoy!
