Clam Chowder

10 August, 2024

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A creamy soup made with clams, potatoes, onions, celery, and sometimes bacon or salt pork, cooked in a rich broth made with milk or cream.

4 cups fresh clams chopped (or 2 cans of clams, drained, with juice reserved)
4 strips of bacon diced
1 medium onion finely chopped
2 cloves garlic minced
3-4 medium potatoes peeled and diced
2 celery stalks diced
1 bay leaf
1 teaspoon dried thyme
2 cups clam juice or the reserved juice from the canned clams, supplemented with bottled clam juice if needed
2 cups water
1 cup heavy cream
1 cup whole milk
2 tablespoons all-purpose flour
2 tablespoons butter
Salt and black pepper to taste
Fresh chopped parsley for garnish (optional)
Oyster crackers or crusty bread for serving

Cook the Bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
Sauté the Aromatics: Add the chopped onion and celery to the pot with the bacon fat. Sauté for about 5 minutes, or until the vegetables are softened. Add the minced garlic and cook for another minute, until fragrant.

Add the Potatoes: Add the diced potatoes, bay leaf, and dried thyme to the pot. Stir to combine.
Add Liquids: Pour in the clam juice and water. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
Make the Roux: In a separate small saucepan, melt the butter over medium heat. Stir in the flour and cook for 2-3 minutes, stirring constantly, to make a roux. This will help thicken the chowder.
Combine and Thicken: Gradually whisk the roux into the simmering chowder until well incorporated. Continue to simmer for another 5 minutes, stirring occasionally, until the chowder has thickened.
Add Clams and Cream: Stir in the chopped clams, heavy cream, and milk. Let the chowder simmer for another 5 minutes, or until the clams are heated through. Season with salt and black pepper to taste.

Serve Hot: Ladle the clam chowder into bowls. Sprinkle the cooked bacon on top of each serving.
Garnish and Accompaniments: Garnish with fresh chopped parsley, if desired. Serve with oyster crackers or crusty bread on the side.