A creamy blend of clams, potatoes, smoky bacon, and mild herbs in a satisfying, hearty soup.
# Components:
→ Seafood
01 - 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 tbsp unsalted butter
11 - 3 tbsp all-purpose flour
12 - 1 bay leaf
13 - 1/2 tsp dried thyme
14 - Salt to taste
15 - Freshly ground black pepper to taste
→ Garnish
16 - 2 tbsp chopped fresh parsley
17 - Oyster crackers or crusty bread, for serving
# Directions:
01 - In a large pot or Dutch oven over medium heat, cook diced bacon until crisp. Remove with a slotted spoon and set aside, leaving drippings in the pot.
02 - Add unsalted butter to the pot and sauté chopped onion, celery, and minced garlic until softened, approximately 5 minutes.
03 - Sprinkle all-purpose flour over the softened vegetables, stirring constantly for 2 minutes to form a roux.
04 - Gradually whisk in bottled and reserved clam juice while scraping the pot's bottom. Add diced potatoes, bay leaf, and dried thyme, then bring to a gentle simmer.
05 - Cover 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. Season with salt and freshly ground black pepper to taste.
08 - Ladle chowder into bowls. Garnish with reserved bacon, chopped parsley, and serve alongside oyster crackers or crusty bread.
