Hearty chowder with clams, potatoes, smoky bacon, and aromatic herbs in a creamy, comforting blend.
# What You Need:
→ Seafood
01 - 2 cups chopped clams (fresh or canned, drained, juice reserved)
→ Vegetables
02 - 3 medium russet potatoes, peeled and diced
03 - 1 medium yellow onion, finely chopped
04 - 2 celery stalks, diced
05 - 1 clove garlic, minced
→ Meats
06 - 4 ounces thick-cut bacon, diced
→ Dairy
07 - 2 cups whole milk
08 - 1 cup heavy cream
→ Liquids
09 - 1 cup bottled clam juice (plus reserved clam juice, up to 2 cups total)
→ Pantry
10 - 3 tablespoons unsalted butter
11 - 3 tablespoons all-purpose flour
12 - 1 bay leaf
13 - 1/2 teaspoon dried thyme
14 - Salt and freshly ground black pepper, to taste
→ Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Oyster crackers or crusty bread, for serving
# How-To:
01 - Cook diced bacon in a large pot over medium heat until crispy. Remove bacon pieces with a slotted spoon and set aside, leaving drippings in the pot.
02 - Add butter to the bacon drippings, then sauté onion, celery, and garlic until softened, about 5 minutes.
03 - Sprinkle flour over the softened vegetables and stir continuously for 2 minutes to cook the flour and form a roux.
04 - Gradually whisk in bottled and reserved clam juice while scraping the pot bottom. Add diced potatoes, bay leaf, and thyme. Bring to a gentle simmer.
05 - Cover the pot and cook until potatoes are tender, 12 to 15 minutes.
06 - Stir in clams, whole milk, and heavy cream. Simmer gently, without boiling, for 5 to 7 minutes until the chowder is heated through and slightly thickened.
07 - Remove bay leaf, season with salt and pepper to taste. Ladle into bowls and garnish with reserved bacon, chopped parsley, and serve with oyster crackers or crusty bread.
