Creamy chowder with tender clams, smoky bacon, potatoes, and aromatic herbs for a comforting taste.
# What You'll Need:
→ Seafood
01 - 16 ounces 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 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
# Steps to Follow:
01 - Cook diced bacon in a large pot or Dutch oven over medium heat until crisp. Remove with a slotted spoon and set aside, reserving bacon drippings in the pot.
02 - Add butter to the pot and sauté onion, celery, and 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 the bottled clam juice combined with reserved clam juice, scraping the pot bottom. Add diced potatoes, bay leaf, and dried thyme. Bring to a gentle simmer.
05 - Cover and cook 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 and season with salt and freshly ground black pepper. Ladle chowder into bowls and garnish with reserved bacon and chopped parsley. Serve with oyster crackers or crusty bread.
