Creamy chowder with clams, smoky bacon, potatoes, and herbs, capturing coastal New England flavors.
# What You Need:
→ Seafood
01 - 2 pounds fresh littleneck or cherrystone clams in shell or 3 cups canned chopped clams with juice
→ Broth/Base
02 - 2 cups clam juice (from steaming clams or bottled)
03 - 2 cups low-sodium chicken broth
→ Vegetables
04 - 1 medium yellow onion, finely diced
05 - 2 stalks celery, finely diced
06 - 2 large russet potatoes, peeled and diced (about 2 cups)
07 - 2 tablespoons fresh flat-leaf parsley, chopped
→ Meats
08 - 4 ounces thick-cut bacon, diced
→ Dairy
09 - 2 cups heavy cream
10 - 2 tablespoons unsalted butter
→ Pantry
11 - 2 tablespoons all-purpose flour
12 - 1 bay leaf
13 - ½ teaspoon dried thyme
14 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - If using fresh clams, scrub under cold water. Bring 2 cups water to a boil in a large pot. Add clams, cover, and steam until they open, 5 to 8 minutes. Remove clams, discard any unopened, reserve liquid, and chop clam meat. Strain steaming liquid through fine mesh or cheesecloth and set aside.
02 - In a large heavy pot, cook diced bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving rendered fat in pot.
03 - Add unsalted butter to pot. Add diced onion and celery; sauté until softened but not browned, about 5 minutes.
04 - Stir in all-purpose flour and cook constantly for 2 minutes to form a roux.
05 - Gradually whisk in clam juice, chicken broth, and reserved clam liquid if available. Add diced potatoes, bay leaf, and dried thyme. Bring to a gentle simmer and cook until potatoes are tender, about 15 minutes.
06 - Stir in chopped clams, cooked bacon, and heavy cream. Simmer gently for 5 minutes without boiling. Season with salt and black pepper to taste.
07 - Remove bay leaf. Stir in chopped parsley before serving. Serve hot with oyster crackers or crusty bread.
