Hearty chowder featuring clams, potatoes, smoky bacon, and creamy milk for comforting warmth.
# What You Need:
→ Seafood
01 - 16 ounces chopped clams, fresh or canned, drained with juice reserved
→ Vegetables
02 - 3 medium russet potatoes, peeled and diced
03 - 1 medium yellow onion, finely chopped
04 - 2 celery stalks, diced
05 - 1 garlic clove, minced
→ Meats
06 - 4 ounces thick-cut bacon, diced
→ Dairy
07 - 2 cups whole milk
08 - 1 cup heavy cream
→ Liquids
09 - 1 cup bottled clam juice
→ Pantry
10 - 3 tablespoons unsalted butter
11 - 3 tablespoons all-purpose flour
12 - 1 bay leaf
13 - 1/2 teaspoon dried thyme
14 - Salt, to taste
15 - Freshly ground black pepper, to taste
→ Garnish
16 - 2 tablespoons chopped fresh parsley
17 - Oyster crackers or crusty bread, for serving
# Directions:
01 - In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
02 - Add butter to the pot with bacon drippings. Sauté the chopped onion, diced celery, and minced garlic until softened, approximately 5 minutes.
03 - Sprinkle flour over the softened vegetables and stir continuously for 2 minutes to form a roux.
04 - Gradually whisk in bottled clam juice together with reserved clam juice (up to 2 cups total), scraping the bottom of the pot. Add diced potatoes, bay leaf, and dried thyme. Bring the mixture to a gentle simmer.
05 - Cover and simmer until potatoes are tender, roughly 12 to 15 minutes.
06 - Stir in the clams, whole milk, and heavy cream. Maintain a gentle simmer without boiling for 5 to 7 minutes until the chowder is heated through and begins to thicken.
07 - Remove bay leaf. Season with salt and freshly ground black pepper to taste.
08 - Ladle the chowder into bowls. Garnish with the reserved crispy bacon and chopped parsley. Accompany with oyster crackers or crusty bread.
