American New England Clam Chowder

Ingredients

• 4 slices bacon diced
• 1 cup onion chopped
• 2 cups potatoes peeled and diced
• 3 cups clam juice
• 2 cans clams drained, reserve juice
• 2 cups heavy cream
• 1/2 teaspoon thyme dried
• 1 teaspoon salt
• 1/2 teaspoon black pepper ground
• 2 tablespoons butter

Instructions

1. 1 In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
2. 2 Add the chopped onion to the pot and sauté until translucent, about 5 minutes.
3. 3 Stir in the peeled and diced potatoes, cooking for another 5 minutes.
4. 4 Pour in the clam juice and the reserved juice from the clams. Bring the mixture to a simmer, and cook until the potatoes are tender, approximately 15 minutes.
5. 5 Add the heavy cream, thyme, salt, and black pepper to the pot. Stir well to combine.
6. 6 Gently fold in the drained clams and cooked bacon. Allow the chowder to simmer for another 5 minutes to heat through.
7. 7 Stir in the butter until melted and incorporated, then remove the pot from heat.
8. 8 Taste and adjust seasoning if necessary, adding more salt or pepper to your preference.
9. 9 Serve hot with crusty bread or oyster crackers for a classic New England experience.