Rich & Creamy Clam Chowder @Unappreciatedchef

Rich & Creamy Clam Chowder
About 4 servings
Ingredients:
* 2 tins clams (liquid and meat separated)
* 2 carrots, diced
* 2 small onions, diced
* 2 celery ribs, diced
* Flour
* Bundle of thyme
* 2 bay leaves
* 1.5 cups heavy cream
* 3-4 Irish potatoes, diced
* 2-3 strips of bacon
* 1 tbsp butter
Instructions:
* Chop the bacon into large pieces and cook over medium-low heat until crispy. Remove the bacon to a paper towel, leaving the rendered fat in the pot.
* Add the celery, onions, and carrots to the bacon fat. Cook for about 8 minutes, seasoning with salt and pepper halfway through.
* Add 1 heaping tablespoon of flour to the vegetables and cook for 1-2 minutes, stirring to create a roux that soaks up the fat.
* Pour in the reserved clam juice, scraping up any brown bits from the bottom of the pot.
* Add the diced Irish potatoes, thyme, and bay leaves, then add enough water to just barely cover the ingredients. Cover the pot and cook on low for 20 minutes, or until the vegetables are tender.
* Once the vegetables are cooked through, stir in the heavy cream. Cook for about 5 minutes to allow the chowder to thicken.
* Add the clam meat and the butter. Cook for another 2-3 minutes.
* To serve, top with the reserved crispy bacon. You can also add fresh parsley or chives and a sprinkle of paprika. This chowder is perfect served with homemade sourdough.

Credit to @thebarefootbistro on tictok for the recipe

Okay, let’s make some clam chowder. I got this recipe from Barefoot Beastro on Tik Tok. So, it was good though. Cut up some bacon and then throw that in your Dutch oven. Let that render down while you do other things like chopped vegetables. Celery, some onions, and another onion. and some carrots. Just chop them up there. And when you get those chopped up, you can chop up some potatoes. Peel them, chop them, cuz this will be good. And just remove your bacon. Then add your mirror and just stir around and let it get nice and good. About eight minutes there. Tie you up some time. Drain your clams and keep them separate. Season your vegetables. Then you’re going to add a little bit of flour. That’s to thicken it. Stir it around and let it cook until that flour taste gets out of there. Then add your clam juice. Stir it around a little bit. Delaze that pan and add your potatoes. Then add enough water to cover the potatoes. Then you can add your bundle of thyme and some bay leaves. Then cover it for about 20 minutes. Then remove your bay leaves and your thyme. Add your clams. I added some heavy cream here and some butter. And it’s ready to serve. Top it with that crumbly bacon. And there’s some sourdough bread. I didn’t make it, but it’s