Boston is known for it's creamy Clam Chowder. In fact, the first bowl is thought to have been served in a restaurant in 1836, and it was a popular dish for settlers. So, take a bite of history by cozying up to a bowl of steaming clams, cream, and extra virgin olive oil from Spain.
How to make Boston Clam Chowder step by step:
Cook the bacon until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon of grease.
Add extra virgin olive oil from Spain into a pan. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.
Stir in cream and clams until heated through, about 1-2 minutes then season with salt and pepper, to taste. If the soup is too thick, add more cream as needed until desired consistency is reached.
Serve immediately, garnished with bacon and parsley, if desired.
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