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 teaspoon thyme, dried
• 1 tablespoon butter
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup flour, sifted
• 2 tablespoons parsley, chopped

Method

1. 01
   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. 02
   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. 03
   Stir in the sifted flour and cook for 1-2 minutes, stirring constantly to form a roux.
4. 04
   Slowly add the chicken broth, stirring constantly to combine with the roux. Bring to a simmer.
5. 05
   Add the diced potatoes, thyme, salt, and pepper to the pot. Cook until the potatoes are tender, about 15 minutes.
6. 06
   Pour in the clams with their juice and the heavy cream. Stir well and simmer for another 5 minutes.
7. 07
   Add the crispy bacon back to the pot, reserving a few pieces for garnish. Stir in the chopped parsley.
8. 08
   Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with reserved bacon pieces and additional parsley if desired.