Creamy New England Clam Chowder with Yukon Gold Potatoes and Thyme

Experience the rich flavors of the sea with Creamy New England Clam Chowder. This hearty soup blends tender clams, creamy Yukon Gold potatoes, and fragrant thyme, all simmered in a luscious broth. Ideal for a cozy meal on a chilly evening, this chowder brings the essence of the coast to the table. Each spoonful offers a delightful combination of textures and flavors, making it a cherished classic dish for seafood enthusiasts and soup lovers alike.

Ingredients

• 2 cans clams, drained and rinsed
• 4 cups yukon gold potatoes, diced
• 1 cup onion, chopped
• 4 slices bacon, chopped
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tsp fresh thyme leaves

Instructions

1. In a large pot, cook the bacon over medium heat until crispy. Remove and set aside on a paper towel.
2. Add the chopped onion to the bacon fat in the pot and cook for 3 to 4 minutes until softened.
3. Stir in the diced potatoes, chicken broth, and thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 to 25 minutes until the potatoes are tender.
4. Add the clams, cream, and cooked bacon to the pot. Simmer for an additional 5 minutes, stirring occasionally.
5. Taste and adjust seasoning with salt and freshly ground black pepper as needed. Serve hot in bowls.

Keywords: Comfort Food, Hearty, Winter, Soup

Spice Rack: Salt, Pepper, Thyme

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