Kickin' Chowder Recipe

Render bacon and prep aromatics

In a large (4–5 qt) heavy-bottomed pot or Dutch oven over medium heat, add the bacon slices and cook, turning occasionally, until crisp and golden, about 6–8 minutes. Using a slotted spoon remove bacon to a paper towel-lined plate, leaving the fat in the pot. Reserve bacon for garnish and crumble before serving. Add the butter to the pot and let it melt into the bacon fat.

Sweat onion, celery, garlic

Add the diced onion and celery to the pot. Cook over medium heat, stirring occasionally, until softened and translucent, about 6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Make roux and deglaze

Sprinkle the flour over the softened vegetables and stir to coat, cooking for 1–2 minutes to remove the raw flour taste. Slowly pour in the white wine while stirring or scraping the bottom of the pot to deglaze; simmer until the wine has mostly reduced, about 2 minutes.

Add liquids and seasonings

Stir in the chicken stock, whole milk, heavy cream, bay leaf, thyme, sea salt, black pepper, and hot sauce. Bring mixture to a gentle simmer over medium-low heat.

Cook potatoes

Add the diced Yukon Gold potatoes to the simmering chowder base. Partially cover and simmer until potatoes are just tender when pierced with a fork, about 10–12 minutes. Stir occasionally to prevent sticking.

Add clams

Increase heat to medium-high. Add the scrubbed baby clams to the pot, cover, and steam gently for 4–6 minutes until the clams open. Shake the pot occasionally to redistribute heat. Discard any clams that do not open after 6 minutes.

Finish chowder

Once clams have opened, reduce heat to low. Squeeze the juice from half a lemon into the chowder, reserving the other half for garnish if desired. Stir in the chopped parsley and crumble about half of the reserved crispy bacon into the pot. Taste and adjust seasoning with additional salt, pepper, or hot sauce to preference. If the chowder is too thin, simmer gently uncovered for another 3–5 minutes to thicken; if too thick, add up to 120 ml (1/2 cup) extra stock or milk.

Ladle the chowder into warmed bowls making sure each bowl gets an even portion of clams and potatoes. Top each bowl with the remaining crumbled bacon, a sprinkle of extra chopped parsley, and a grind of freshly ground black pepper. Serve oyster crackers on the side for crumbling into the chowder or eating alongside.