22b Clam Chowder Recipe

Cook bacon

In a medium saucepan over medium heat, add the diced bacon and cook, stirring occasionally, until crisp and golden, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving about 1–2 tablespoons of rendered fat in the pan. Reserve bacon for garnish.

If the pan has less than 1 tablespoon fat after removing bacon, add 1 tablespoon unsalted butter (from Fats & dairy) to make 1–2 tbsp total fat in the pan.

Sweat aromatics

Add the diced onion and celery to the pan with the bacon fat and 1 tablespoon butter. Cook over medium heat, stirring, until softened and translucent, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add potatoes and bay leaf

Stir in the diced potatoes and bay leaf, coating with the softened vegetables. Cook 2 minutes to slightly toast the potatoes.

Simmer potatoes

Pour in the clam juice and chicken/seafood stock, scraping up any browned bits from the pan. Increase heat to bring to a gentle boil, then reduce to a simmer. Cover and cook until potatoes are tender, about 12–15 minutes.

Add clams

When potatoes are nearly tender, add the chopped clams to the pot and continue to simmer gently for 2–3 minutes to heat through (if using pre-cooked canned clams). If using fresh clams that were pre-steamed, add them now and simmer 3–4 minutes.

Make roux/cream base

While the potatoes are simmering (or after removing some broth), push about 1/2 cup of the hot broth into a heatproof bowl. Whisk the remaining 1 tablespoon butter with the 2 tablespoons flour to make a paste in the pan over low heat for 1 minute, then slowly whisk in the reserved hot broth until smooth to create a slurry. Return the slurry to the pot and stir to combine. This will thicken the chowder.

Stir in 1 cup of light cream and gently heat until just warmed through—do not boil once cream is added to avoid splitting. If you want a silkier finish, stir in the additional 1/4 cup light cream at the end.

Remove bay leaf. Season chowder with the chopped fresh dill, kosher salt, and freshly ground black pepper to taste. Stir to incorporate.

Ladle chowder into bowls and top each portion with the reserved crisp bacon and a sprinkle of chopped parsley if using. Serve hot with crusty bread.