Classic American Clam Chowder with Bacon

Ingredients

• 4 slices bacon diced
• 1 cup onion chopped
• 2 cloves garlic minced
• 3 cups potatoes peeled and diced
• 2 cans clams with juice
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 teaspoon thyme dried
• 1 tablespoon butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup flour sifted
• 2 tablespoons parsley chopped

Instructions

1. 1 In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. 2 Add the chopped onion to the bacon fat in the pot and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
3. 3 Stir in the sifted flour and cook for 1-2 minutes, stirring constantly to form a roux.
4. 4 Slowly add the chicken broth, stirring constantly to combine with the roux. Bring to a simmer.
5. 5 Add the diced potatoes, thyme, salt, and pepper to the pot. Cook until the potatoes are tender, about 15 minutes.
6. 6 Pour in the clams with their juice and the heavy cream. Stir well and simmer for another 5 minutes.
7. 7 Add the crispy bacon back to the pot, reserving a few pieces for garnish. Stir in the chopped parsley.
8. 8 Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with reserved bacon pieces and additional parsley if desired.