Creamy Clam Chowder (Print Version)
Comforting chowder featuring clams, potatoes, smoky bacon, and cream in a smooth, hearty broth.
# Recipe Ingredients:
→ Seafood
01 - 2 lbs fresh clams, scrubbed clean (or 2 cans of 10.5 oz chopped clams with juice reserved)
→ Vegetables
02 - 2 medium Yukon Gold potatoes, peeled and diced (about 10.5 oz)
03 - 1 large onion, finely chopped
04 - 2 celery stalks, finely chopped
05 - 1 medium carrot, diced
06 - 2 cloves garlic, minced
07 - 2 tbsp fresh parsley, chopped
→ Pantry & Dairy
08 - 4 slices bacon, chopped
09 - 3 tbsp unsalted butter
10 - 3 tbsp all-purpose flour
11 - 2 cups whole milk
12 - 1 cup heavy cream
13 - 1 cup bottled clam juice or water (plus reserved juice if using canned clams)
14 - 1 bay leaf
15 - ½ tsp dried thyme
16 - Salt and freshly ground black pepper, to taste
# Directions:
01 - If using fresh clams, place cleaned clams in a large pot with 1 cup water. Cover and steam over medium heat until clams open, about 5 to 7 minutes. Discard any that remain closed. Remove clams, allow to cool slightly, and chop coarsely. Reserve the cooking liquid, strain through a fine mesh sieve, and set aside.
02 - In a large Dutch oven or heavy pot, cook chopped bacon over medium heat until crisp. Transfer bacon to a paper towel-lined plate, leaving 2 tablespoons fat in the pot.
03 - Add butter to the pot, then stir in onion, celery, carrot, and garlic. Cook for 5 to 7 minutes, stirring occasionally, until vegetables soften.
04 - Sprinkle flour over the vegetables and stir continuously for 2 minutes to form a roux.
05 - Gradually whisk in whole milk, heavy cream, bottled clam juice, reserved clam cooking liquid, and bay leaf. Stir in diced potatoes, dried thyme, salt, and black pepper.
06 - Bring the mixture to a gentle simmer. Cook uncovered while stirring occasionally until potatoes are tender, approximately 15 to 20 minutes.
07 - Add chopped clams and half of the cooked bacon. Simmer gently for 3 to 4 minutes without boiling.
08 - Remove the bay leaf. Adjust seasoning to taste. Garnish with remaining bacon and chopped parsley before serving.
# Expert Advice:
01 -
- It feels like sharing a secret: the perfect balance of creamy richness and briny clams that never fails to comfort.
- This recipe quickly became a favorite because its smoky bacon adds that irresistible depth you did not expect.
02 -
- Make sure to discard any clams that don’t open during steaming; these can spoil the chowder’s fresh taste.
- Using the reserved clam cooking liquid adds an extra layer of authentic seafood flavor that changed everything for me.
03 -
- Rendering bacon fat slowly is key to getting maximum smoky flavor in your chowder base.
- Never rush the simmering step; letting potatoes cook gently prevents a cloudy broth and keeps the texture perfect.