Ingredients:
2 cups fresh clams, scrubbed and rinsed
4 slices of bacon, diced
1 onion, diced
2 cloves of garlic, minced
2 cups of potatoes, diced
2 cups of fish or chicken stock
1 cup of heavy cream
1/4 cup of flour
2 tbsp of butter
1 tsp of thyme leaves
Salt and pepper, to taste
Instructions:
In a large pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
In the same pot, add the butter and melt over medium heat. Add the onions and garlic, and sauté for about 2-3 minutes until softened.
Add the potatoes, stock, thyme, and a pinch of salt and pepper. Bring to a boil, then reduce the heat and simmer for about 15 minutes or until the potatoes are tender.
In a small bowl, whisk together the flour and cream. Slowly pour the mixture into the pot, stirring continuously to prevent lumps from forming.
Add the clams and cooked bacon to the pot, and stir to combine. Cook for an additional 5 minutes, or until the clams are cooked through and the chowder has thickened.
Taste the chowder and adjust the seasoning as needed. Serve the chowder in bowls and enjoy with some crusty bread on the side.
