Description
A rich and creamy clam chowder recipe featuring crispy bacon, tender potatoes, and a flavorful blend of seasonings. This classic New England-style chowder is perfect for a hearty meal and pairs wonderfully with crusty bread for dipping.
Ingredients
Scale
Meat and Fat
- 6 strips thick-cut bacon
- 2 tablespoons butter
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
Liquids and Broth
- 1 cup chicken broth
- 3 cups Half and Half
- 8 oz. clam juice
Other Ingredients
- 1 chicken bouillon cube
- 1 bay leaf
- 1 ¼ lbs. potatoes
- 3 (6.5 oz. cans) chopped clams, juices reserved
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1/3 cup flour
Seasonings
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon pepper
Garnish
- Fresh parsley
- Freshly cracked pepper
- Chopped cooked bacon (reserved)
Instructions
- Cook the bacon: Slowly cook the bacon strips in a 4.5-quart soup pot over low heat until crispy. Cut bacon in half if desired for even cooking. Set aside on a paper towel-lined plate and reserve 2 tablespoons of bacon drippings once cooled and chopped.
- Prepare the base: Wipe dark spots from the pot but leave bacon remnants. Add reserved bacon drippings and butter over medium heat and use a silicone spatula to scrape the pot clean. Add diced onions and celery, tossing to coat and soften for 5-6 minutes.
- Add aromatics and seasonings: Stir in minced garlic, hot sauce, Worcestershire sauce, dried oregano, dried parsley, dried thyme, salt, smoked paprika, and pepper. Cook for 1 minute until fragrant.
- Incorporate flour: Add flour and cook for 2 minutes, stirring continuously until the raw flour smell is gone to create a roux.
- Add liquids: Gradually pour in the chicken broth in small splashes while stirring and scraping the pot. Then add the half and half the same way to ensure a smooth mixture.
- Add flavor boosters: Stir in the chicken bouillon cube, bay leaf, reserved clam juice from cans, and additional 8 oz clam juice into the pot.
- Simmer the soup: Bring the mixture to a gentle boil then reduce heat to a low simmer, partially covered. Let it simmer for 20 minutes, stirring occasionally.
- Cook the potatoes: Peel and dice the potatoes and add them to the soup. Bring back to a gentle simmer and cook for 25 minutes until potatoes are fork tender. Reduce heat to low.
- Add clams: Stir in chopped clams and heat through for about 5 minutes. Remove bay leaf.
- Serve: Ladle chowder into bowls and garnish with freshly chopped parsley, freshly cracked black pepper, and reserved chopped bacon. Serve warm with crusty bread.
Notes
- Use Bar Harbor Chopped Clams and Clam Juice for the best flavor.
- For fresh clams, use 1 heaping cup chopped clams and 1.5 cups clam juice, ensuring clams are cleaned and steamed before chopping.
- Yukon Gold potatoes provide a creamy consistency; red potatoes hold shape best, russet potatoes may fall apart due to starch.
- Salt pork can substitute for bacon if preferred.
- Simmer the soup longer before adding potatoes to thicken the chowder to your desired consistency.
- Hot sauce adds flavor without heat; Frank's Hot Sauce is recommended.
- Worcestershire sauce adds umami; soy sauce can be used as an alternative.
- Serve with crusty, airy bread for dipping to complete the meal.
- Store leftovers in an airtight container in the refrigerator for 3-5 days.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 50 mg
