Hatteras Style Clam Chowder Recipe

Drain the clams, reserving the juice. Set aside.

In a large pot, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside.

In the same pot, sauté the onion, celery, and garlic until softened.

Add the diced potatoes, reserved clam juice, chicken broth, and bay leaf to the pot. Bring to a boil and then simmer for 15-20 minutes, or until the potatoes are tender.

Stir in the clams and cook for an additional 5 minutes.

Remove the bay leaf and use an immersion blender to partially blend the soup, leaving some chunks of potato for texture.

Stir in the heavy cream and season with salt and pepper to taste.

Cook for another 5 minutes, stirring occasionally.

Serve hot, garnished with the crispy bacon and chopped parsley.