Creamy New England Clam Chowder Revival

A unique twist on the classic New England Clam Chowder, with the addition of applewood-smoked bacon and a hint of thyme, creating a rich and creamy soup that's both authentic and innovative.

🛒 Ingredients

• 2 cups, chopped Clams
• 4 slices Applewood-Smoked Bacon
• 1 large Yellow Onion
• 2 tbsp, chopped Fresh Parsley
• 1 tbsp, chopped Fresh Thyme
• 1 cup Heavy Cream
• 1 cup Half-and-Half
• 0.5 tsp White Pepper
• 1 tsp Salt
• 2 tbsp Butter
• 2 tbsp All-purpose Flour

👨‍🍳 Instructions

1. 1

   Step 1: In a large pot, cook the chopped bacon over medium heat until crispy, about 8 minutes. Remove the cooked bacon with a slotted spoon and set aside.

2. 2

   Step 2: In the same pot, add the chopped onion and cook until translucent, about 5 minutes.

3. 3

   Step 3: Add the chopped clams, fresh parsley, and fresh thyme to the pot. Cook for 2-3 minutes, until the clams start to release their juices.

4. 4

   Step 4: Sprinkle the flour over the mixture and cook for 1 minute, stirring constantly.

5. 5

   Step 5: Gradually add the heavy cream and half-and-half, whisking continuously to avoid lumps.

6. 6

   Step 6: Bring the mixture to a simmer and cook for 5-7 minutes, until it thickens.

7. 7

   Step 7: Stir in the cooked bacon and cook for an additional 2-3 minutes.

8. 8

   Step 8: Season the chowder with salt, white pepper, and a splash of milk to adjust the consistency.

9. 9

   Step 9: Taste and adjust the seasoning as needed.

10. 10

    Step 10: Serve the chowder hot, garnished with additional parsley and thyme if desired.

💡 Pro Tips

To avoid a lumpy chowder, whisk the mixture constantly when adding the cream and half-and-half. For a richer flavor, use clam broth or fish stock in place of some of the cream. To store, refrigerate for up to 3 days or freeze for up to 2 months.

📊 Nutrition per Serving