Description
A rich and creamy clam chowder loaded with tender clams, smoky bacon, and potatoes. This hearty American classic is the ultimate comfort food for a chilly day.
Ingredients
Units
Scale
- 7-8 pounds (3.2-3.6 kg) Cherrystone Clams (about 1 1/2-2 dozen large clams,scrubbed of grit)
- 4 cups (946 ml) cold water
- 1 tablespoon (15 ml) butter
- 1/2 pound (227g) thick cut smoked bacon (chopped)
- 2 stalks celery (finely diced)
- 1 medium onion (finely diced)
- 2 1/2 pounds (1.13 kg) yukon gold potatoes (peeled and cut into half inch/1.3 cm dice)
- 1 tablespoon (15 ml) fresh thyme or 1 teaspoon (5 ml) dried
- 1 bay leaf
- 1 tablespoon (15 ml) cornstarch
- 2 tablespoons (30 ml) cold water
- 1 cup (237 ml) heavy cream
- For garnish
- 1/4 cup (59 ml) celery leaves (chopped)
- crisp bacon
- oyster crackers
Instructions
- Place the scrubbed clams in a heavy stock pot and add 4 cups cool water. Cover the pot with a tight-fitting lid and bring the water to a boil. When the water begins to boil, reduce heat to a simmer and cook for 5-7 minutes until the clams open. Discard any clams that do not open.
- Remove the clams from the pot and strain the clam broth through a fine-mesh sieve lined with cheesecloth to remove any grit. Reserve the broth.
- In a large pot, melt the butter over medium heat. Add the chopped bacon and cook until crisp, about 5 minutes. Remove the bacon with a slotted spoon and set aside.
- Add the celery and onion to the pot with the bacon fat and cook until the vegetables are soft and translucent, about 8-10 minutes.
- Stir in the diced potatoes and cook for another 5 minutes, stirring occasionally.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually add the reserved clam broth, stirring constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the half-and-half and add the cooked bacon. Season with salt and freshly ground black pepper to taste.
- Remove the clams from their shells and chop them into bite-sized pieces. Add the clams to the chowder and heat through, about 2-3 minutes.
- Garnish with fresh parsley before serving.
Notes
For a thicker chowder, you can add more flour or reduce the broth further. If you prefer a smokier flavor, use more bacon or add a dash of smoked paprika. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling the cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3 grams
- Sodium: 850 mg
- Fat: 18 grams
- Carbohydrates: 28 grams
- Fiber: 3 grams
- Protein: 18 grams
- Cholesterol: 60 mg