Ingredients and Weight:
- 2 dozen littleneck clams, scrubbed and soaked in cold water for 30 minutes
- 1/2 cup bacon, diced
- 1 cup chopped onion
- 2 cups peeled and diced potatoes
- 4 cups clam juice
- 1 cup heavy cream
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps:
- Heat a large pot over medium heat. Add the bacon and cook until crispy. Remove the bacon and set aside.
- Add the onion to the pot and cook until softened, about 5 minutes.
- Add the potatoes, clam juice, and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender.
- Add the clams to the pot. Cover and cook until the clams have opened, about 5-7 minutes.
- Stir in the heavy cream, parsley, and reserved bacon. Season with salt and black pepper to taste.
Nutritional Information:
- Calories: 300
- Fat: 15g
- Carbohydrates: 30g
- Protein: 15g
Dish Characteristics:
- Creamy and flavorful Manhattan-style clam chowder with tender clams, potatoes, and crispy bacon.
- Quick and easy to prepare, perfect for a weeknight meal.
- Suitable for American taste preferences with a balanced blend of flavors.
User Comments:
- "This chowder is a keeper! It's so flavorful and satisfying. I love the addition of crispy bacon."
- "I made this for a dinner party and it was a huge hit. The clams were perfectly cooked and the broth was delicious."
- "I'm not a big seafood fan, but I really enjoyed this clam chowder. The creaminess and the tender potatoes balanced out the seafood flavors perfectly."
Special Precautions and Tips:
- Be sure to scrub the clams thoroughly before cooking to remove any sand or grit.
- If you can't find littleneck clams, you can substitute other small clams, such as cherrystones or quahogs.
- For a thicker chowder, add 1-2 tablespoons of cornstarch to the heavy cream before stirring it into the pot.
