Creamy chowder with clams, potatoes, and bacon delivers classic New England flavors in every hearty spoonful.
# Components:
→ Seafood
01 - 3 cups chopped clams (fresh or canned, with juice reserved)
02 - 1 cup clam juice (from reserved liquid or bottled)
→ Vegetables
03 - 1 1/2 cups diced potatoes (Yukon Gold or Russet)
04 - 1 cup chopped onion
05 - 1/2 cup chopped celery
06 - 1 clove garlic, minced
→ Base and Flavorings
07 - 4 slices thick-cut bacon, chopped
08 - 3 tablespoons unsalted butter
09 - 3 tablespoons all-purpose flour
10 - 2 cups whole milk
11 - 1 cup heavy cream
12 - 1 bay leaf
13 - 1/2 teaspoon dried thyme
14 - Salt and freshly ground black pepper, to taste
15 - Chopped fresh parsley, for garnish (optional)
# Directions:
01 - In a large soup pot or Dutch oven over medium heat, cook chopped bacon until crisp. Remove bacon with a slotted spoon and set aside.
02 - Using the rendered bacon fat, sauté onion, celery, and garlic for 3 to 4 minutes, stirring occasionally, until vegetables are softened.
03 - Add unsalted butter and allow it to melt fully. Sprinkle in flour and cook, stirring constantly, for 1 to 2 minutes to form a pale roux.
04 - Gradually pour in clam juice, whisking continuously to prevent lumps. Stir in diced potatoes, bay leaf, dried thyme, salt, and freshly ground black pepper.
05 - Increase heat to bring mixture to a gentle boil. Reduce to a simmer and cook for 10 to 12 minutes until potatoes are just tender.
06 - Stir in whole milk, heavy cream, and chopped clams. Simmer gently for 5 to 7 minutes, taking care not to boil after dairy is added.
07 - Remove the bay leaf. Adjust seasoning to taste. Ladle hot chowder into bowls and garnish with reserved bacon and chopped parsley. Serve immediately.
