Classic Creamy Clam Chowder with Bacon and Thyme

Ingredients

• •4 slices bacon, chopped
• •1 tablespoon unsalted butter
• •1 medium onion, finely diced
• •2 celery stalks, finely diced
• •2 garlic cloves, minced
• •3 medium Yukon gold potatoes, peeled and cubed
• •3 cups clam juice
• •1 cup water
• •2 cups heavy cream
• •2 (6.5-ounce) cans chopped clams with juice
• •1 teaspoon fresh thyme leaves, chopped
• •Salt to taste
• •Freshly ground black pepper to taste
• •2 tablespoons all-purpose flour
• •2 tablespoons cold water (for thickening slurry)
• •Chopped fresh parsley for garnish (optional)

Instructions

1. 1

   In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.

2. 2

   Add the butter to the pot with the bacon drippings. Stir in the diced onion, celery, and garlic. Cook until softened, about 5 minutes.

3. 3

   Add the cubed potatoes, clam juice, and water to the pot. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.

4. 4

   Stir in the heavy cream, chopped clams with their juice, and fresh thyme leaves. Season with salt and pepper to taste.

5. 5

   In a small bowl, mix the flour and 2 tablespoons of cold water into a thick slurry. Slowly stir the slurry into the pot to thicken the chowder. Simmer for an additional 5 minutes, stirring occasionally.

6. 6

   Remove the pot from heat. Ladle the chowder into bowls and garnish with the reserved bacon and chopped parsley if desired. Serve warm.