Classic Clam Chowder Recipe

Classic Clam Chowder Recipe

Ingredients:

• 4 slices bacon, chopped
• 1 medium onion, finely diced
• 2 stalks celery, finely diced
• 3 cloves garlic, minced
• 4 medium russet potatoes, peeled and diced into 1/2-inch cubes
• 2 cups (480ml) clam juice (bottled or reserved from canned clams)
• 1 cup (240ml) water
• 3 tablespoons all-purpose flour
• 2 cups (480ml) heavy cream or half-and-half
• 2 cups (320g) chopped clams (fresh or canned)
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley and oyster crackers, for garnish

Instructions:

1. Cook the Bacon:
   In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Sauté Vegetables:
   Add the onion, celery, and garlic to the pot with the bacon fat. Cook over medium heat until the vegetables are softened, about 5 minutes.
3. Add Potatoes and Liquids:
   Stir in the diced potatoes. Add the clam juice and water, ensuring the potatoes are fully covered. Toss in the thyme and bay leaf. Bring the mixture to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 10–15 minutes.
4. Make a Roux:
   In a small bowl, whisk together the flour and 1/4 cup of the cream until smooth. Stir this mixture into the pot to thicken the chowder.
5. Add Clams and Cream:
   Lower the heat and gently stir in the clams and the remaining cream. Simmer for 5–10 minutes until heated through. Do not let the mixture boil, as it can cause the cream to curdle.
6. Season and Serve:
   Remove the bay leaf and season the chowder with salt and pepper to taste. Stir in the crispy bacon just before serving or use it as a topping.
7. Garnish:
   Serve hot, garnished with chopped fresh parsley and oyster crackers on the side.

Enjoy your rich and creamy clam chowder! 😊

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