Ingredients:
- 2 lbs fresh clams (or 2 cans of clams, drained)
- 4 slices bacon (chopped)
- 1 medium onion (chopped)
- 2 celery stalks (chopped)
- 2 medium potatoes (peeled and diced)
- 4 cups chicken broth
- 2 cups heavy cream
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley (optional for garnish)
Preparation:
- In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the bacon fat in the pot.
- Add onions and celery to the pot and sauté until softened.
- Add the potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the potatoes are tender.
- Stir in the heavy cream, butter, and clams. Cook for an additional 5 minutes, making sure the chowder is heated through.
- Season with salt and pepper. Garnish with bacon and fresh parsley. Serve with crackers.
