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Bacon Clam Chowder


  • 398 ml of Bar Harbor clam chowder
  • 4 slices bacon
  • ¼ cup milk or cream, to taste
  • Fennel Pollen


  1. In a large saucepan, cook the bacon in a bit of oil until crispy.
  2. Drain on absorbent paper and set aside.
  3. In another saucepan, heat the contents of the soup can over low heat, adding milk or cream to achieve desired consistency.
  4. Roughly chop the bacon into pieces.
  5. Garnish soup with bacon and fennel pollen, stir for a minute and serve with Stonewall Kitchen pita crackers.