1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon drippings in the pot.
2. Add the onion and garlic to the pot and sauté until the onion is translucent, about 5 minutes.
3. Stir in the potatoes, chopped clams with their juice, chicken broth, thyme, and bay leaf. Bring to a boil, then reduce heat to low and simmer for about 15 minutes or until the potatoes are tender.
4. In a separate small saucepan, melt the butter. Stir in the flour and cook for a minute to create a roux. Gradually whisk in the heavy cream, and cook until slightly thickened.
5. Remove the bay leaf from the chowder pot. Stir in the cream mixture until the chowder is smooth and creamy. Add the cooked bacon back into the pot.
6. Season with salt and pepper to taste. Sprinkle with fresh parsley before serving.
Advertisement:
Thanks for your SHARES!
Cranberry Sauce Cake
Cook up creamy ‘angel’ chicken in a slow cooker with just 10 mins of prep
Creamy Caesar Chicken and Mushroom Bake
With this simple mixture, you’ll make your home smell so good, your neighbors will get jealous. Here’s how
The most powerful insecticide against mosquitoes is in the kitchen: you make them disappear at no cost
The aluminum foil in the bathroom backpack method will help you with a big problem!
BED PILLOWS, HOW TO FRESHEN THEM: THEY ALWAYS DO THIS STEP IN THE LAUNDRY
Incredibly shiny floor, use this ingredient: it’s amazing
Chocolate Cotton Cake: The Fluffiest 7-Step Recipe Ever!