Monkey Chowder Recipe

Prepare ingredients

Peel and dice potatoes into 1/2-inch cubes, finely dice the onion, thinly slice the celery, slice chives, and cut bacon into 1/2-inch pieces. If using fresh clams, scrub and steam until they open, reserving 2 cups total including juices; chop clam meat roughly. If using canned clams, drain but reserve the clam juice to make up part of the 2 cups.

In a large heavy-bottomed pot or Dutch oven over medium heat, add the bacon pieces. Cook, stirring occasionally, until the bacon is crisp and fat is rendered, about 6–8 minutes. Use a slotted spoon to transfer crisp bacon to a paper-towel-lined plate, leaving the bacon fat in the pot (about 1–2 tbs).

Add the diced onion and sliced celery to the hot bacon fat. Sauté over medium heat until softened and translucent, about 5 minutes. Stir and scrape up any browned bits from the bottom of the pot.

Reduce heat to medium-low and add the butter to the pot with the softened vegetables. When butter melts, sprinkle the all-purpose flour over the vegetables and whisk continuously for 1–2 minutes to cook the raw flour taste and form a light roux; it should be pale and slightly bubbling but not brown.

Gradually whisk in the reserved clam juice and the chicken/seafood broth, adding a little at a time to avoid lumps. Add the bay leaf, black pepper, and salt. Increase heat to medium-high and bring the mixture to a gentle simmer.

Add the diced potatoes to the simmering broth. Reduce heat to maintain a gentle simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes depending on cube size.

Once potatoes are tender, stir in the clams and heavy cream. Warm gently for 2–3 minutes to heat the clams through and integrate the cream—do not boil once cream is added to prevent splitting. Taste and adjust seasoning with additional salt and pepper if needed.

Remove and discard the bay leaf. Stir in the lemon juice to brighten flavors, then fold in two-thirds of the cooked bacon (reserve the rest for garnish).

Ladle the chowder into warmed bowls. Top each bowl with remaining crisp bacon and a sprinkle of sliced chives. Serve immediately with crusty bread or oyster crackers if desired.