Cup Of Clam Chowder Recipe

Cook bacon

In a large heavy-bottomed pot or Dutch oven over medium heat, add the diced bacon. Cook, stirring occasionally, until the bacon is crisp and has rendered its fat, about 6–8 minutes.

Using a slotted spoon, transfer 3 tablespoons of the cooked bacon to a small bowl for garnish. Leave the remaining bacon and fat in the pot; drain off excess fat if more than about 3 tablespoons remain, leaving roughly 2–3 tablespoons.

Add the diced onion and celery to the hot bacon fat. Sauté over medium heat until softened and translucent, about 5–6 minutes. Add the minced garlic and thyme and cook 30–45 seconds until fragrant.

Stir in the diced red potatoes and bay leaf to the pot, coating them in the fat and aromatics. Cook for 2 minutes, stirring to combine.

Make light roux

Push the vegetables to one side of the pot. Add the butter to the cleared area and melt. Sprinkle the all-purpose flour over the vegetables and butter and stir to combine into a light roux, cooking 1–2 minutes to remove the raw flour taste while stirring constantly. This will help thicken the chowder.

Slowly whisk in the clam juice and chicken/seafood stock, scraping up any browned bits from the bottom of the pot. Bring mixture to a gentle simmer (do not boil vigorously) and cook until the potatoes are tender when pierced with a fork, about 12–15 minutes.

Once potatoes are tender, reduce heat to low. Stir in the chopped clams, whole milk, and heavy cream. Heat gently—do not boil—just until the chowder is warmed through, about 4–6 minutes. Adjust consistency: if the chowder is too thick, add up to 1/2 cup additional milk or stock.

Season with sea salt (start with 1 tsp) and freshly ground black pepper, tasting and adjusting as needed. Remove and discard the bay leaf.

Stir in the reserved crisp bacon pieces and half of the chopped parsley. Keep warm on the lowest heat setting for 1–2 minutes to meld flavors.

Ladle chowder into cups or bowls, garnish with remaining parsley and additional bacon pieces as desired. Serve immediately with oyster crackers or crusty bread.