Creamy New England Clam Chowder: a Taste of Tradition
Ingredients
- 4 slices of thick-cut bacon, chopped
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 medium potatoes, peeled and diced
- 2 cups clam juice
- 1 cup heavy cream
- 1 (14 oz) can of clams, drained (reserve the liquid)
- 1 teaspoon dried thyme
- Salt and freshly cracked black pepper, to taste
- 2 tablespoons finely chopped fresh parsley, for garnish
- ¼ teaspoon cayenne pepper (optional)
Instructions
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