Atlantic Clam Chowder Recipe

Ingredients for Atlantic Clam Chowder

• Baby Clams
• Side Bacon
• Peameal Bacon
• 2 stalks celery, finely chopped
• 1 medium onion, chopped
• Chicken Stock
• 2 medium potatoes, peeled and diced
• Whole Milk
• Salt to taste
• Freshly ground black pepper to taste

How to Make Atlantic Clam Chowder

1. Dice 4 slices of side and back bacon into 1/2-inch pieces. In a large, heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until almost crisp, about 8-10 minutes. Remove the bacon with a slotted spoon, reserving the bacon grease in the pot.
2. Add 2 stalks of celery, finely chopped, and 1 medium onion, chopped, to the pot. Cook in the bacon grease until softened, about 5 minutes.
3. Add 4 cups of clam juice or fish stock, 2 medium potatoes, peeled and diced, and 1 teaspoon of dried thyme. Bring to a simmer, then reduce heat, cover, and cook for 10-12 minutes, or until the potatoes are tender.
4. Add 2 pounds of fresh littleneck clams, scrubbed and rinsed. Cover and simmer for 5-7 minutes, or until the clams open. Discard any clams that do not open.
5. Stir in 1 cup of heavy cream or milk and the cooked bacon. Heat through, being careful not to boil.
6. Season generously with salt and freshly ground black pepper to taste.
7. Serve hot, garnished with chopped fresh parsley or chives (optional).