Hearty chowder with clams, potatoes, smoky bacon, and creamy broth for cozy coastal comfort.
# Components:
→ Seafood
01 - 2 cups (16 oz) chopped clams, fresh or canned, drained with 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 oz 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 liquid)
→ 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
# Directions:
01 - Cook diced bacon in a large pot over medium heat until crisp. Remove with slotted spoon, reserving drippings.
02 - Add butter to reserved bacon drippings. Sauté onion, celery, and garlic until softened, approximately 5 minutes.
03 - Sprinkle flour over vegetables and stir continuously for 2 minutes to form a roux.
04 - Gradually whisk in clam juice (bottled plus reserved) while scraping the pot bottom. Add diced potatoes, bay leaf, and thyme. Bring mixture to a gentle simmer.
05 - Cover pot and cook until potatoes are tender, about 12 to 15 minutes.
06 - Stir in chopped 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 pepper to taste.
08 - Ladle chowder into bowls. Garnish with reserved bacon, fresh parsley, and accompany with oyster crackers or crusty bread.
