1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon drippings in the pot.
2. Add the onion and garlic to the pot and sauté until the onion is translucent, about 5 minutes.
3. Stir in the potatoes, chopped clams with their juice, chicken broth, thyme, and bay leaf. Bring to a boil, then reduce heat to low and simmer for about 15 minutes or until the potatoes are tender.
4. In a separate small saucepan, melt the butter. Stir in the flour and cook for a minute to create a roux. Gradually whisk in the heavy cream, and cook until slightly thickened.
5. Remove the bay leaf from the chowder pot. Stir in the cream mixture until the chowder is smooth and creamy. Add the cooked bacon back into the pot.
6. Season with salt and pepper to taste. Sprinkle with fresh parsley before serving.
Mix Peas with Flour for an Incredibly Delicious Result
Loved it! I made this for my son-in-laws 40th birthday party and it was a hit
Twix Cookies Delight
Breaking: Angel Reese Loses Almost $100 Million in Endorsements, Might Go Broke
My father-in-law is obsessed with these 5-ingredient cookies whenever he’s over the house!
Quaker Oats Bows to Backlash, Brings Back Aunt Jemima: “Aunt Jemima Is Back!”
How to clean and descale your oven using the pot method
Frosted Orange Rolls
Tim Walz’s Brother Jeff Says He Was the Neighborhood Bully: “Everyone Hated Tim”