Charleston Clam Chowder Recipe

Chowder Directions

1. 1

   Prepare the Clams

   Rinse the fresh water clams under cold running water to remove any sand or grit. Place them in a bowl and cover with cold water. Let them soak for about 30 minutes, then drain and set aside.

2. 2

   Cook the Bacon

   In a large pot over medium heat, add the chopped bacon. Cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

3. 3

   Sauté Onions

   In the same pot with bacon fat, add the chopped onion. Sauté until translucent, about 3-4 minutes.

4. 4

   Add Potatoes

   Add the diced potatoes to the pot and stir well. Cook for another 5 minutes, allowing the potatoes to absorb the bacon flavor.

5. 5

   Make the Base

   Sprinkle the flour over the potatoes and onions. Stir to coat evenly and cook for 2 minutes to remove the raw flour taste.

6. 6

   Add Liquids

   Slowly pour in the chicken broth while stirring continuously to avoid lumps. Add the bay leaf, thyme, salt, and black pepper. Bring to a simmer.

7. 7

   Cook the Chowder

   Once at a simmer, reduce the heat to low, cover, and let cook for about 15-20 minutes or until the potatoes are tender.

8. 8

   Add Clams and Cream

   Stir in the prepared clams and heavy cream. Cook for an additional 5-7 minutes until the clams are heated through and opened.

9. 9

   Finish and Serve

   Remove the bay leaf and stir in the reserved crispy bacon. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired.