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Clam Chowder

Clam Chowder

A creamy and hearty Clam Chowder that balances the saltiness of bacon with the sweetness of cream, perfect for cold days.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 3 cups fresh or canned clams, chopped, keep the juice
  • 6 slices thick-cut bacon, diced into small bits
  • 1 medium yellow onion, finely diced
  • 3 stalks celery, finely diced
  • 3 cloves garlic, minced
  • 1.5 lbs Yukon Gold potatoes, peeled and cubed
  • 1/4 cup all-purpose flour
  • 2 cups clam juice
  • 2 cups heavy cream
  • 1 tsp fresh thyme, leaves removed from stem
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tbsp unsalted butter

Method
 

  1. Place a large Dutch oven over medium heat and add diced bacon. Cook until golden brown and crispy, then remove and set aside.
  2. Leave about two tablespoons of bacon fat in the pot. Add butter, onions, and celery, sauté until soft. Add garlic and cook for another minute.
  3. Sprinkle flour over the vegetables and stir for two minutes to cook out the raw flour taste.
  4. Gradually pour in clam juice while whisking continuously until smooth. Add potatoes, thyme, and bay leaf. Bring to a gentle boil, then simmer covered for 15-20 minutes until potatoes are tender.
  5. Pour in heavy cream and stir gently. Add clams and heat through without boiling. Season with salt and pepper, then stir in crispy bacon before serving.

Notes

Always scrub fresh clams thoroughly. Do not overcook clams to avoid rubberiness. Adjust thickness by mashing some potatoes or adding clam juice.