Clam Chowder Recipe

Clam Chowder Recipe

from thecozycook.com
75 min
9 servings

This New England Clam Chowder recipe has a creamy broth that's loaded with delicious clams, savory bacon, simple seasonings, and perfectly cooked potatoes

Ingredients

  • 6 strips thick-cut bacon (can sub salt pork)
  • 2 tablespoons butter
  • 1 medium yellow onion (diced)
  • 2 ribs celery (diced)
  • 3 cloves garlic (minced)
  • 1 teaspoon hot sauce (or ½ tsp tabasco sauce)
  • 1 teaspoon Worcestershire sauce
  • 1/3 cup flour
  • 1 cup chicken broth
  • 3 cups Half and Half
  • 8 oz. clam juice
  • 1 chicken bouillon cube
  • 1 bay leaf
  • 1 ¼ lbs. potatoes (see notes)
  • 3 (6.5 oz. cans) chopped clams (juices reserved)
  • Fresh parsley & Freshly cracked pepper (for serving)
  • ½ teaspoon EACH: dried oregano, dried parsley
  • ¼ teaspoon EACH: dried thyme, salt
  • 1/8 teaspoon EACH: smoked paprika, pepper

Directions

  1. 1

    Cook the bacon in a 4.5-quart soup pot slowly over low heat. (I cut my bacon in half, it’s easier to fit it in the pan and have it cook evenly.) While the bacon cooks, measure out remaining ingredients. Once the bacon is cooked, set aside on a paper towel lined plate. Chop once cooled and reserve 2 tablespoons of bacon drippings.

  2. 2

    Add reserved bacon drippings and butter to the pot over medium heat and use a silicone spatula to “clean” the bottom and sides of the pot. Add the diced onions and celery. Toss to coat and soften for 5-6 minutes. Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute.