Clam Chowder

This Clam Chowder recipe delivers a creamy, flavorful soup that’s packed with tender clams, potatoes, and a hint of smoky bacon. Perfect for a cozy meal, this classic New England-style chowder is both satisfying and simple to prepare with just a few essential appliances and utensils.

Appliances and Special Utensils

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon
• Ladle
• Measuring cups and spoons

Ingredients

• 4 slices bacon, chopped
• 1 large onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 1 cup chicken broth
• 2 cups clam juice
• 2 (6.5 oz) cans chopped clams, with juice
• 1 cup heavy cream
• 1 cup whole milk
• 2 tbsp all-purpose flour
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.

2. Sauté Vegetables: Add the diced onion and celery to the pot with the bacon fat. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute.

3. Add Potatoes and Liquids: Add the diced potatoes, chicken broth, clam juice, and the juice from the canned clams to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.

4. Prepare Cream Mixture: In a separate bowl, whisk together the heavy cream, whole milk, and flour until smooth. Slowly add this mixture to the pot, stirring constantly to avoid lumps.

5. Add Clams and Seasonings: Add the chopped clams, dried thyme, and cooked bacon to the pot. Season with salt and pepper to taste. Continue to cook, stirring occasionally, until the chowder thickens, about 10 minutes.

6. Serve: Ladle the clam chowder into bowls, garnish with fresh parsley, and serve hot. Enjoy your creamy, homemade Clam Chowder!