Description
Classic New England-style Clam Chowder featuring crispy bacon, tender potatoes, clams, and a creamy broth infused with aromatic vegetables and herbs. This hearty soup is perfect for a comforting meal and serves 8 people.
Ingredients
Scale
Meat and Dairy
- 6 slices bacon, chopped
- 2 tablespoons butter
- 1 cup heavy cream
Vegetables and Aromatics
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 ribs celery, chopped
- 2 medium russet potatoes, peeled and diced
Pantry
- ⅓ cup flour
- 3 cups chicken broth
- 3 (6.5-ounce) cans chopped clams, drained and juice reserved
- 2 teaspoons Italian seasoning
- 2 bay leaves
- Salt and black pepper, to taste
Instructions
- Cook the bacon: Heat a large pot over medium heat and cook the chopped bacon for 5-6 minutes until it becomes golden and crispy. Once done, remove the bacon to a plate, leaving the rendered fat in the pot.
- Sauté aromatics: Add 2 tablespoons of butter to the bacon fat in the pot. Add the chopped onion, minced garlic, and chopped celery, cooking for 4-5 minutes until the vegetables are soft and fragrant.
- Add the flour: Stir in the flour thoroughly, combining it evenly with the cooked vegetables to create a roux that will help thicken the chowder.
- Add liquids and seasonings: Pour in the chicken broth and the reserved clam juices. Add the diced potatoes, Italian seasoning, and bay leaves. Bring the mixture to a boil, then reduce to a gentle simmer. Cook uncovered for 10-15 minutes until the potatoes are tender and cooked through.
- Finish the chowder: Stir in the heavy cream and the drained chopped clams. Heat gently to warm through without boiling. Season with salt and black pepper to your preference. Remove the bay leaves before serving. Garnish with cooked bacon if desired and serve hot.
Notes
- Using the reserved clam juice adds extra depth of flavor to the chowder.
- Do not let the chowder boil after adding heavy cream to prevent curdling.
- Russet potatoes are preferred for their starchy texture which thickens the chowder nicely.
- For a richer flavor, you can substitute half the chicken broth with clam juice or fish stock.
- Leftover chowder tastes great the next day as flavors meld.
