Hearty chowder with tender clams, potatoes, smoky bacon, and creamy broth from the Northeastern coast.
# What You'll Need:
→ Seafood
01 - 16 ounces chopped clams (fresh or canned, drained, reserve juice)
→ 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 to total 2 cups liquid)
→ Pantry
10 - 3 tablespoons unsalted butter
11 - 3 tablespoons all-purpose flour
12 - 1 bay leaf
13 - ½ 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
# Directions:
01 - Cook diced bacon in a large pot or Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving drippings in the pot.
02 - Add unsalted butter to the pot. Sauté onion, celery, and minced garlic until softened, approximately 5 minutes.
03 - Sprinkle flour over the vegetables and stir continuously for 2 minutes to form a roux.
04 - Gradually whisk in bottled clam juice along with reserved clam juice until reaching 2 cups total liquid, scraping the pot's bottom. Add diced potatoes, bay leaf, and dried thyme. Bring to a gentle simmer.
05 - Cover and simmer until potatoes are tender, about 12 to 15 minutes.
06 - Stir in clams, whole milk, and heavy cream. Simmer gently without boiling for 5 to 7 minutes until heated through and slightly thickened.
07 - Remove bay leaf. Adjust seasoning with salt and freshly ground black pepper. Ladle chowder into bowls, garnish with reserved bacon and parsley, and serve alongside oyster crackers or crusty bread.
