Pacific Clam Chowder: Traditional Recipe

Ingredients:

• 6 slices bacon, chopped
• 1 large onion, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 2 large potatoes, peeled and diced
• 1 bay leaf
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 cups chicken broth
• 2 cans (6.5 oz each) chopped clams, drained, juice reserved
• 1 cup heavy cream
• 2 tbsp cornstarch
• 2 tbsp cold water
• Fresh parsley, chopped

Instructions:

1. In a large pot or dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon and set aside.
2. Add onion, celery, and garlic to the bacon grease and cook until onions are translucent, about 5-7 minutes.
3. Add potatoes, bay leaf, thyme, salt, and pepper. Pour in chicken broth and reserved clam juice. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
4. Add clams and cream and cook for an additional 5-10 minutes until heated through.
5. Mix cornstarch and cold water in a small bowl until smooth. Gradually stir into chowder until desired thickness is reached.
6. Remove bay leaf and discard. Serve chowder hot, topped with bacon bits and fresh parsley.

Verdict:

This classic Pacific clam chowder recipe is hearty, flavorful, and perfect for a chilly evening. The combination of clams, bacon, and creamy broth makes for a filling and comforting soup. No need for fussy ingredients – simple and traditional is the way to go with this one.

Serving suggestions:

– Serve with oyster crackers or crusty bread for dipping.
– Pair with a side salad or grilled cheese sandwich for a complete meal.
– Garnish with additional fresh herbs or chopped cooked bacon for added flavor.