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 teaspoon thyme, dried
• 1 teaspoon salt
• 1 teaspoon black pepper, ground
• 2 tablespoons butter

Method

1. 01
   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. 02
   Add the chopped onion to the pot and sauté until translucent, about 5 minutes.
3. 03
   Stir in the peeled and diced potatoes, cooking for another 5 minutes.
4. 04
   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. 05
   Add the heavy cream, thyme, salt, and black pepper to the pot. Stir well to combine.
6. 06
   Gently fold in the drained clams and cooked bacon. Allow the chowder to simmer for another 5 minutes to heat through.
7. 07
   Stir in the butter until melted and incorporated, then remove the pot from heat.
8. 08
   Taste and adjust seasoning if necessary, adding more salt or pepper to your preference.
9. 09
   Serve hot with crusty bread or oyster crackers for a classic New England experience.