New England Clam Chowder With Fresh Thyme
This creamy New England Clam Chowder is a comforting classic, featuring tender clams, potatoes, and a hint of fresh thyme for added flavor. Perfect for a chilly day, this chowder is rich and satisfying, making it an ideal dish for the whole family.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Ladle
- 1 Bowl for clams
Ingredients
- 4 slices bacon
- 1 cup onion, diced (about 1 medium onion)
- 2 cups celery, diced (about 2 stalks)
- 2 cups potatoes, diced (about 2 medium potatoes)
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1 leaf bay leaf
- 3 cups clam juice
- 1 cup heavy cream
- 2 cups fresh clams, chopped (or 2 cans drained clams)
- to taste salt
- to taste pepper
- fresh thyme leaves for garnish (optional)
Instructions
- In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
- Add the diced onion and celery to the pot. Cook until softened, about 5 minutes.
- Stir in the diced potatoes, garlic, fresh thyme, and bay leaf. Cook for 2-3 minutes until fragrant.
- Pour in the clam juice and bring to a boil. Reduce heat to simmer and cover the pot. Cook for about 15 minutes, or until the potatoes are tender.
- Add the heavy cream and chopped clams to the pot. Simmer for an additional 5-10 minutes, allowing the flavors to meld.
- Season with salt and pepper to taste.
- Serve hot, garnished with crispy bacon and fresh thyme leaves if desired.
Notes
You can substitute fresh clams with canned clams for convenience, but ensure to drain them before adding to the chowder.
This chowder can be made a day in advance; just reheat it gently before serving.
Feel free to adjust the amount of thyme according to your taste preference.