Clam Chowder
Ingredients
- 4slices bacon
chopped
- 2 tbsp.unsalted butter
- 1 largeyellow onion
chopped
- 3stalks celery
chopped
- 2garlic cloves
finely chopped
- ⅓ c.all-purpose flour
- 28 oz. bottles clam juice
- 1 ½ c.milk
- 2 mediumyukon gold potatoes
diced small, about 1 lb.
- 1bay leaf
optional
- 1 tsp.kosher salt
- 1 tsp.pepper
- 26.5 oz. cans chopped clams
- ½ c.heavy cream
- 2 tbsp.chopped fresh parsley or chives
- oyster crackers
for serving
Directions
- 1
Add the bacon to a Dutch oven or large pot and cook over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, remove the bacon to a plate lined with paper towels and reserve the bacon drippings in the pan.
- 2
Add the butter to the bacon drippings, then the onion and celery. Cook, stirring occasionally, until slight softened, about 4 minutes. Add the garlic and cook 1 more minute. Sprinkle the flour over the vegetables; cook, stirring constantly, 2 minutes. Gradually stir in the clam juice and milk; whisk until smooth. Return to a simmer, stirring frequently, being sure to scrape the bottom and corners of the pan so that the flour doesn't stick.
- 3
Add the potatoes, bay leaf, salt, and pepper and return to a simmer, stirring frequently. Once simmering, reduce the heat to medium-low. Cover partially, and cook, stirring occasionally, until the potatoes are slightly softened, about 15 minutes.
- 4
Add the clams and the juices from their cans. Return to a simmer and cook, partially covered, until slightly thickened, about 10 minutes. Add the cream and heat just until warmed through. Remove from the heat. Remove the bay leaf.
- 5
To serve, top with the reserved cooked bacon and fresh parsley or chives. Serve with oyster crackers.
Clam Chowder
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About this Recipe
The Ultimate Creamy Clam Chowder Recipe
Indulge in the heartwarming comfort of a classic New England Clam Chowder! This iconic American soup is a true culinary treasure, renowned for its rich, creamy texture and generous chunks of tender potatoes, crisp celery, and savory chopped clams. Perfect for a cozy weeknight meal or as an impressive dinner party starter, our recipe delivers that authentic, satisfying flavor you crave.
What makes this seafood soup so special? We start by rendering smoky bacon, creating a flavorful base that infuses every spoonful. This golden bacon fat is then used to sauté aromatic onions, celery, and garlic, building layers of depth. A touch of all-purpose flour helps thicken the chowder to perfection, while a blend of clam juice, milk, and heavy cream creates an incredibly luxurious, velvety consistency. Diced Yukon Gold potatoes cook until tender, absorbing all the delicious flavors, before being joined by the succulent chopped clams. The optional bay leaf adds a subtle aromatic note, enhancing the overall profile.
Tips for Perfect Chowder
- Bacon Flavor: Don't discard that bacon fat! It's the secret to a rich, deeply flavored base for your creamy clam chowder.
- Potato Power: Yukon Gold potatoes are fantastic here for their creamy texture and ability to hold their shape, but russets or red new potatoes can also work. Dice them small for even cooking.
- Herb Freshness: A sprinkle of fresh parsley or chives right before serving adds a bright, contrasting element to the richness, making your classic clam chowder truly pop.
Serving this comforting clam chowder is an experience in itself. Garnish with those fresh herbs and don't forget the traditional side of crunchy oyster crackers. For an even more indulgent touch, reserve some crispy bacon bits to sprinkle on top. Whether it's a chilly evening or you're simply craving a taste of the coast, this satisfying clam chowder is sure to become a cherished favorite in your recipe collection.