Bowl Of Clam Chowder Recipe

Cook bacon

In a large heavy-bottomed pot or Dutch oven, add the diced bacon and cook over medium heat until fat is rendered and pieces are crisp, about 6–8 minutes. Use a slotted spoon to transfer 2 tablespoons of crisped bacon to a small bowl for garnish. Leave the remaining bacon and fat in the pot.

Reduce heat to medium-low. Add the unsalted butter to the pot with the bacon fat (if there is a lot of fat, remove excess leaving about 2 tablespoons). When butter melts, add the diced onion and celery and a pinch of salt. Sauté until the vegetables are soft and translucent, about 6–8 minutes.

Add the minced garlic and fresh thyme. Cook, stirring, until fragrant, about 30 seconds.

Sprinkle the all-purpose flour over the sautéed vegetables and stir constantly for 1–2 minutes to remove the raw flour taste and create a roux. Cook until the mixture becomes slightly golden but not brown.

Slowly pour in the clam juice while whisking or stirring vigorously to avoid lumps. Add the chicken or vegetable broth and scrape any browned bits from the bottom of the pot.

Add the cubed potatoes and bay leaf. Increase heat to bring the mixture to a gentle simmer, then reduce to a low simmer. Cook uncovered until the potatoes are tender when pierced with a fork, about 12–15 minutes.

Once the potatoes are nearly done, stir in the chopped clams and simmer gently for 3–4 minutes to heat through and allow flavors to meld. If using fresh clams with their cooking broth, add that broth here in place of some clam juice (adjust total liquid so chowder isn’t too thin).

Lower the heat to very low. Gradually stir in the whole milk and heavy cream. Warm gently — do not boil — for 3–5 minutes until chowder is heated through and slightly thickened. If you prefer a thicker chowder, remove 1 cup of hot chowder, whisk in an additional 1 tablespoon flour or 1 tablespoon cornstarch dissolved in cold water, then stir back in and simmer gently until thickened.

Season with kosher salt and freshly ground black pepper to taste. Remove and discard the bay leaf. Taste and adjust seasoning; clam juice can be salty, so season cautiously.

Ladle the chowder into bowls. Sprinkle reserved crispy bacon pieces and chopped fresh parsley over each bowl. Serve with lemon wedges on the side for a squeeze of brightness and optional oyster crackers or buttered crusty bread.