Description
A hearty and creamy New England-style Clam Chowder recipe featuring thick-cut bacon, potatoes, clams, and a blend of flavorful seasonings simmered to perfection for a comforting meal.
Ingredients
Scale
Main Ingredients
- 6 strips thick-cut bacon
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon hot sauce (e.g., Frank's Hot Sauce)
- 1 teaspoon Worcestershire sauce
- 1/3 cup flour
- 1 cup chicken broth
- 3 cups half and half
- 8 oz. clam juice
- 1 chicken bouillon cube
- 1 bay leaf
- 1 1/4 lbs. potatoes (Yukon Gold recommended), peeled and diced
- 3 (6.5 oz. cans) chopped clams, juices reserved
- Fresh parsley, for garnish
- Freshly cracked pepper, for garnish
Seasonings
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon pepper
Instructions
- Cook the bacon: Cook the bacon slowly over low heat in a 4.5-quart soup pot, turning occasionally to ensure even cooking. Once crispy, transfer to a paper towel-lined plate to drain and cool. Chop the bacon and reserve 2 tablespoons of bacon drippings. Wipe any burnt bits from the pot but leave the bacon remnants for flavor.
- Sauté aromatics: Add reserved bacon drippings and butter to the pot over medium heat. Use a silicone spatula to scrape the bottom of the pot, loosening browned bits. Add diced onion and celery, cooking for 5-6 minutes until softened. Stir in garlic, hot sauce, Worcestershire sauce, and all seasonings. Cook for 1 minute.
- Add flour and cook: Sprinkle flour over the vegetables and stir continuously for 2 minutes until the raw flour smell dissipates, creating a roux base for the chowder.
- Add liquids: Gradually add chicken broth in small splashes while stirring constantly, scraping the pot to release flavors. Then add half and half similarly in small increments, continuing to stir. Mix in the chicken bouillon cube and bay leaf. Pour in reserved clam juice from cans and the additional 8 oz. clam juice.
- Simmer the soup: Bring the mixture to a gentle boil, then reduce heat to a simmer with the pot partially covered. Let the soup simmer for 20 minutes, stirring occasionally to prevent sticking and to develop flavors.
- Cook the potatoes: Add peeled and diced potatoes to the soup, raising the heat to a gentle bubble. Cook for 20-25 minutes until potatoes are fork-tender. Lower heat to maintain a low simmer.
- Add clams and finish: Stir in the chopped clams and heat through for about 5 minutes. Remove the bay leaf, then ladle chowder into bowls. Garnish with chopped parsley, freshly cracked pepper, and reserved chopped bacon.
Notes
- Use Bar Harbor canned chopped clams and clam juice for best flavor.
- To use fresh clams, substitute 1 heaping cup of chopped steamed clams and 1.5 cups of clam juice.
- Yukon Gold potatoes provide a creamy texture, but red potatoes or Russets can be used depending on texture preference.
- Salt pork can replace bacon if desired for a traditional flavor.
- Longer simmering thickens the soup; simmer for at least 20 minutes before adding potatoes to control consistency.
- Hot sauce enhances flavor without adding spiciness; Frank's Hot Sauce is recommended.
- Worcestershire sauce adds umami; soy sauce can be a substitute.
- Pair this chowder with crusty, airy bread like No Knead Bread for dipping.
- Store leftovers in an airtight container in the refrigerator up to 3-5 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 40 mg
