Creamy Clam Chowder Recipe

Cooking Instructions

1. 1

   Prepare the Clams

   Rinse the clams under cold water and scrub the shells to remove any sand. Place the clams in a bowl with water for about 30 minutes to help them expel any sand.

2. 2

   Cook the Bacon

   In a large pot, cook the bacon over medium heat until crispy. Remove the bacon, crumble it, and set aside, leaving the drippings in the pot.

3. 3

   Sauté Vegetables

   Add butter to the pot with bacon drippings. Sauté the onion, celery, and garlic until softened, about 5-7 minutes.

4. 4

   Make the Roux

   Sprinkle flour over the sautéed vegetables and stir well to combine. Cook for 2 minutes to form a roux.

5. 5

   Add Broth and Clams

   Gradually whisk in the chicken broth, ensuring no lumps form. Add the clams, thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes until clams open.

6. 6

   Finish with Cream

   Remove the bay leaf. Stir in the heavy cream and adjust seasoning if needed. Allow the chowder to heat through.

7. 7

   Serve

   Ladle into bowls, top with crumbled bacon, and serve with oyster crackers on the side.