Anthony's Clam Chowder (cup) Recipe

render bacon

In a medium saucepan over medium heat, add the diced bacon. Cook until fat is rendered and bacon is crisp on the edges, about 4–6 minutes. Remove bacon with a slotted spoon and reserve on paper towel; leave bacon fat in the pan.

sweat aromatics

Reduce heat to medium-low. Add the butter to the bacon fat. Once melted, add the diced onion and celery. Cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Do not brown.

make roux

Sprinkle the flour over the softened aromatics and stir constantly for 1–2 minutes to cook the raw flour taste, forming a light roux. The mixture will thicken slightly.

add liquids & seasonings

Slowly whisk in the chicken broth (or clam juice) and water to the roux to avoid lumps. Add the bay leaf, thyme, black pepper and salt. Bring the mixture to a gentle simmer.

cook potatoes

Add the diced red potatoes to the simmering base. Cover and simmer gently until potatoes are fork-tender, about 10–12 minutes depending on size. Stir occasionally to prevent sticking.

add clams

When potatoes are tender, add the canned chopped clams with their juice to the pot. Stir and simmer for 2–3 minutes to heat and allow flavors to meld. Taste and adjust salt/pepper as needed. Remove and discard bay leaf.

finish with cream

Lower heat to low. Stir in the heavy cream and whole milk slowly to prevent curdling. Warm through gently for 2–3 minutes; do not boil once cream is added or it may separate.

final seasoning & garnish

Stir in the reserved crisp bacon pieces, chopped parsley, and optional chives. If desired, add the lemon juice to brighten the flavor (about 1/4 tsp). Re-check seasoning and adjust with a pinch of salt or pepper.

Ladle chowder into a cup or small bowl and serve hot. For a restaurant-style presentation, garnish with an extra sprinkle of chopped parsley and a small crumble of reserved bacon.