Hearty chowder blending tender clams, bacon, potatoes, and fresh herbs for a comforting coastal dish.
# What's Needed:
→ Seafood
01 - 2 cups chopped canned clams with juice (approximately 2 cans, 10 oz each)
02 - 1 cup bottled clam juice or reserved clam juice from cans
→ Meats
03 - 4 oz thick-cut bacon, diced
→ Vegetables
04 - 1 medium onion, finely chopped
05 - 2 celery stalks, diced
06 - 2 medium russet potatoes, peeled and diced (about 2 cups)
07 - 2 cloves garlic, minced
08 - 2 tablespoons fresh parsley, chopped
→ Dairy
09 - 2 cups whole milk
10 - 1 cup heavy cream
11 - 3 tablespoons unsalted butter
→ Pantry
12 - 2 tablespoons all-purpose flour
13 - 1 bay leaf
14 - ½ teaspoon dried thyme
15 - ½ teaspoon freshly ground black pepper
16 - ½ teaspoon salt, adjusted to taste
# How To Make It:
01 - In a large pot or Dutch oven over medium heat, cook the diced bacon until crisp, approximately 5 minutes. Remove with a slotted spoon and set aside, leaving drippings in the pot.
02 - Add unsalted butter to the pot. Once melted, sauté finely chopped onion and diced celery until softened, about 5 minutes. Incorporate minced garlic and cook for an additional minute until fragrant.
03 - Sprinkle all-purpose flour evenly over the vegetables, stirring constantly for 2 minutes to create a roux base.
04 - Gradually whisk in the bottled clam juice along with the juice reserved from canned clams, ensuring the mixture remains smooth without lumps.
05 - Add peeled and diced russet potatoes, bay leaf, dried thyme, salt, and freshly ground black pepper. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes or until potatoes are tender.
06 - Stir in whole milk and heavy cream followed by the chopped clams. Gently simmer without boiling for 6 to 8 minutes to meld flavors and heat through.
07 - Remove the bay leaf. Taste and adjust seasoning as needed. Serve by ladling the chowder into bowls, garnished with reserved crispy bacon and fresh parsley. Accompany with oyster crackers or crusty bread.
