Hearty chowder with clams, potatoes, bacon, and creamy dairy for a classic Northeastern comfort.
# Components:
→ Seafood
01 - 2 cups (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 to reach 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 - In a large pot or Dutch oven over medium heat, cook diced bacon until crisp. Remove with slotted spoon and set aside, leaving drippings in the pot.
02 - Add unsalted butter to the pot. Sauté chopped onion, celery, and minced garlic until softened, approximately 5 minutes.
03 - Sprinkle flour evenly over the vegetables and stir continuously for 2 minutes to create a roux base.
04 - Gradually whisk in bottled and reserved clam juice while scraping the pot bottom. Add diced potatoes, bay leaf, and dried thyme. Bring mixture to a gentle simmer.
05 - Cover the pot and simmer until potatoes are fork-tender, about 12 to 15 minutes.
06 - Stir in chopped clams, whole milk, and heavy cream. Maintain a gentle simmer without boiling for 5 to 7 minutes until the mixture thickens slightly and is heated through.
07 - Remove bay leaf. Season with salt and freshly ground black pepper as desired. Ladle chowder into bowls and garnish with reserved bacon and chopped parsley. Serve with oyster crackers or crusty bread.
