New England Clam Chowder

A creamy, robust clam soup perfect for coastal cravings.

Ingredients

• 2 cans canned clams
• 2 medium potato
• 1 cup heavy cream
• 4 slices bacon
• 2 stalks celery
• 1 large onion
• 2 tbsp butter
• to taste none salt
• to taste none pepper

Method

1. Cook bacon in a pot until crispy; remove and drain excess fat.
2. In the same pot, melt butter and sauté onions and celery.
3. Add potatoes, clams with juice, and cream; bring to simmer.
4. Season with salt and pepper, and top with crumbled bacon before serving.

Chef's tips

• Cook chowder slowly to enhance flavor development.
• Garnish with fresh parsley for a pop of color.