A delightful twist on the classic clam chowder, enriched with smoky bacon and a creamy texture.
Cook the bacon in a saucepan over medium heat until crispy, then remove and set aside.
Save the bacon grease for added flavor in the chowder.
Sauté the chopped onion in the bacon grease until translucent.
Stir frequently to avoid burning the onions.
Pour in the clam juice from the cans and add diced potatoes. Cover and cook until the potatoes are tender.
Cut the potatoes into even pieces for uniform cooking.
Add the clams, heavy cream, milk, and dill weed to the saucepan. Stir to combine.
Avoid boiling the chowder after adding the cream to prevent curdling.
Stir in the butter and let it melt into the chowder. Simmer gently until the chowder thickens.
Simmering slowly allows the flavors to meld together beautifully.
Serve the chowder hot, garnished with the crispy bacon pieces.
Serve with a side of crusty bread for a complete meal.
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