Creamy Clam Chowder with Bacon

What does it include?

Ingredients

• 1½ kilos of fresh clams
• 50g butter
• 150 g bacon cut into cubes
• 1 onion finely chopped
• 2 sprigs of fresh thyme
• 1 bay leaf
• 1 tablespoon wheat flour
• 150 ml milk
• 150 ml double cream
• 2 medium potatoes, peeled and cut into cubes
• Chopped fresh parsley to decorate

How to prepare it step by step?

Preparation

1. Wash the clams well in several changes of cold water to remove sand and impurities.
2. Place the clams in a large saucepan with 500 ml of water. Cover and bring to a boil.
3. Simmer for 2 minutes until the clams open.
4. Remove the clams from their shells once cool, reserving some for garnish if desired.
5. Strain the clam broth to remove the sand and reserve approximately 800 ml of broth.
6. In the same saucepan, melt the butter and brown the bacon for 3-4 minutes, until it's crispy and aromatic.
7. Add the onion, thyme, and bay leaf. Cook over low heat until the onion is translucent and lightly browned, about 10 minutes.
8. Sprinkle in the flour and mix until it forms a paste. Cook for 2 more minutes to eliminate raw flavor.
9. Gradually add the clam broth, milk, and cream, mixing well until smooth.
10. Add the potatoes and simmer until tender, about 10 minutes, until they are just soft.
11. Lightly mash some potatoes against the side of the saucepan to thicken the soup, leaving whole pieces visible for texture.
12. Add the reserved clam meat and shells if desired. Cook 1 more minute to heat through.
13. Season with black pepper to taste and a little salt if necessary.
14. Serve hot garnishing with fresh chopped parsley for a burst of color and freshness.