Recipe Details
"Experience the comforting taste of the Atlantic coast with this rich and velvety clam chowder. Packed with tender clams, smoky bacon, and buttery potatoes, this seaside classic is the ultimate soul-warming meal."
1 Ingredients
| Qty | Item |
|---|---|
| 4 slices | Bacon, diced |
| 2 tbsp | Unsalted butter |
| 1 medium | Yellow onion, finely chopped |
| 2 stalks | Celery stalks, diced |
| 3 tbsp | All-purpose flour |
| 16 oz | Clam juice |
| 1.5 cups | Heavy cream |
| 2 cups | Russet potatoes, peeled and 1/2-inch cubed |
| 15 oz | Chopped clams (fresh or canned, liquid reserved) |
| 1 tsp | Fresh thyme leaves |
| 1 piece | Bay leaf |
| to taste none | Salt and black pepper |
2 Instructions
In a large heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the butter to the bacon fat. Once melted, stir in the onion and celery. Cook for 5-7 minutes until the vegetables are soft and translucent.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste, creating a light roux.
Slowly whisk in the clam juice and any liquid reserved from the canned clams to avoid lumps. Add the cubed potatoes, thyme, and bay leaf.
Bring the mixture to a gentle boil, then reduce heat to low. Simmer for 15-20 minutes, or until the potatoes are fork-tender.
Stir in the heavy cream and the chopped clams. Simmer for an additional 5 minutes to heat the clams through. Do not let the soup reach a hard boil once the cream is added.
Season with salt and plenty of black pepper. Remove the bay leaf.
Serve hot, garnished with the reserved crispy bacon and oyster crackers.
💡 Tips & Tricks
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·
For a thicker chowder, mash a few of the cooked potato cubes against the side of the pot before adding the cream.
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·
Avoid overcooking the clams; they only need a few minutes to heat through or they will become rubbery.
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Always use Russet potatoes as their high starch content helps thicken the base naturally.
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·
If using fresh clams, steam them separately and use the filtered steaming liquid as your clam juice base.
? Frequently Asked Questions
Can I use canned clams instead of fresh?
How long does clam chowder last in the fridge?
Can I freeze New England Clam Chowder?
Is this soup gluten-free?
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