Classic Clam Chowder Recipe 🥣

This creamy and hearty New England-style clam chowder is packed with tender clams, potatoes, and rich flavors. Perfect for a cozy dinner!

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Ingredients

For the Chowder:

• 4 slices bacon, diced
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups chicken broth (or clam juice for a richer flavor)
• 2 cups heavy cream or half-and-half
• 1 1/2 pounds russet potatoes, peeled and diced
• 2 (6.5 oz) cans of clams, with juice reserved
• 1/2 tsp thyme (fresh or dried)
• 1 bay leaf
• Salt and freshly ground black pepper, to taste

For Garnish (Optional):

• Fresh parsley, chopped
• Oyster crackers or crusty bread

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Instructions

1. Cook the Bacon:
   • In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy.
   • Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon drippings in the pot.
2. Sauté Vegetables:
   • Add the onion and celery to the pot with the bacon drippings. Cook until softened (about 4-5 minutes).
   • Stir in the minced garlic and cook for another 1 minute until fragrant.
3. Create the Base:
   • Sprinkle the flour over the vegetables, stirring constantly for 1-2 minutes to form a roux. This thickens the chowder.
4. Add Liquids and Potatoes:
   • Gradually whisk in the chicken broth (or clam juice) and reserved clam juice. Add the heavy cream, stirring to combine.
   • Add diced potatoes, thyme, and the bay leaf.
5. Simmer Until Tender:
   • Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until the potatoes are tender.
6. Add Clams:
   • Stir in the canned clams (with their juice) and simmer for another 5 minutes. Avoid overcooking the clams to keep them tender.
7. Season to Taste:
   • Remove the bay leaf and season the chowder with salt and freshly ground black pepper to taste.
8. Serve:
   • Ladle the chowder into bowls, garnish with crispy bacon bits and fresh parsley, and serve with oyster crackers or crusty bread.

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Tips for the Perfect Chowder:

• Fresh Clams: If using fresh clams, steam them until they open. Reserve the liquid, strain it, and use it in place of canned clam juice.
• Thicker Chowder: For a thicker texture, blend a portion of the soup and stir it back in.
• Lighter Version: Substitute half of the cream with milk or use all milk for a lighter soup.

Enjoy this comforting, restaurant-style clam chowder at home! Would you like variations, such as Manhattan-style chowder? 😊