Hearty New England Clam and Corn Chowder with Bacon Crumbles

Ingredients

• 6 slices bacon, cut into 1/2 inch pieces
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 3 cups potatoes, peeled and diced
• 2 cups corn kernels, fresh or frozen
• 2 cups clam juice
• 1 cup heavy cream
• 2 cups fresh clams, cleaned and chopped
• 1 tablespoon butter
• 1 teaspoon thyme, dried
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon salt

• 6 slices bacon, cooked until crispy and crumbled

1. 01
   In a large pot over medium heat, cook the bacon pieces 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 and minced garlic to the bacon fat. Sauté until the onion becomes translucent, about 5 minutes.
3. 03
   Stir in the diced potatoes, corn kernels, and butter. Cook for another 5 minutes, stirring occasionally.
4. 04
   Pour in the clam juice and add the thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes, or until the potatoes are tender.
5. 05
   Add the chopped clams and heavy cream to the pot. Simmer for an additional 10 minutes, allowing the flavors to meld together.
6. 06
   Taste and adjust the seasoning with more salt and pepper if needed. Serve the chowder hot, garnished with crispy bacon crumbles on top.