Clam Chowder

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes.

Step 2

Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat in the stockpot.

Step 3

Melt butter in the stockpot. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.

Step 4

Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.

Step 5

Bring to a boil; reduce heat halfway and simmer until potatoes are tender (easy to stick a fork through) about 20 minutes.*

Step 6

Stir in half and half and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.

Step 7

Serve immediately, garnished with bacon and parsley, if desired.