Easy Clam Chowder with Bacon and Potatoes

Easy Clam Chowder with Bacon and Potatoes

Yield

6 servings

Prep

15 min

Cook

About 30 min

Ingredients

• 4 slices bacon, diced
• 2 Tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 onion, diced
• 1/2 teaspoon dried thyme
• 3 Tablespoons all-purpose flour
• 1 Cup milk
• 2 (6.5-ounce) cans chopped clams (use liquid for the clam juice listed next)
• 1 cup clam juice (add water if needed to make 1 cup)
• 1 Bay leaf
• 2 russet potatoes, peeled and diced
• 1 cup half and half
• pepper to taste
• 1 Teaspoon -1 Tablespoon of Old Bay (to taste)
• 2 Tablespoons chopped fresh parsley (garnish)

Step-by-step instructions

1. Cook bacon in a stockpot or Dutch oven over medium-high heat until crisp, about 6–8 minutes. Transfer bacon to a paper towel-lined plate and drain the excess fat.
2. Melt butter in the pot. Add onion and garlic and cook 2–3 minutes, until softened. Stir in thyme and cook about 1 minute.
3. Stir in flour and cook about 1 minute. Gradually whisk in milk and clam juice, then add the bay leaf and diced potatoes.
4. Bring to a gentle boil, reduce to a simmer, and cook about 12–15 minutes, stirring occasionally, until potatoes are tender.
5. Stir in half-and-half and the canned clams. Heat gently until hot, about 1–2 minutes, without boiling hard. Season with Old Bay and pepper; thin with a little more half-and-half if needed.
6. Remove the bay leaf. Serve topped with reserved bacon and parsley.