A rich and creamy New England clam chowder perfect for two. This hearty soup is loaded with tender clams, potatoes, and a savory broth that will warm you up on a chilly day.
Directions
Step 1
Cook the bacon in a medium pot over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
Step 2
Add the butter to the pot with the bacon fat. Once melted, add the diced onion, celery, and potato. Cook until the vegetables are softened, about 5 minutes.
Step 3
Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
Step 4
Slowly add the clam juice while stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until the potatoes are tender, about 10 minutes.
Step 5
Add the minced clams, milk, heavy cream, salt, pepper, and thyme to the pot. Stir to combine and bring to a gentle simmer. Cook for another 5-10 minutes until the soup is heated through and slightly thickened.
Step 6
Crumble the cooked bacon and stir it into the chowder. Serve hot and enjoy!