Description
A comforting clam chowder packed with flavor from bacon, fresh vegetables, and tender clams.
Ingredients
- 6 strips thick-cut bacon
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1/3 cup flour
- 240 ml chicken broth
- 720 ml Half and Half
- 240 ml clam juice
- 1 chicken bouillon cube
- 1 bay leaf
- 560 g potatoes, peeled and diced
- 3 cans chopped clams, juices reserved
- Fresh parsley and cracked black pepper, for serving
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon black pepper
Instructions
- Cook the bacon over low heat until crispy, then set aside, reserving two tablespoons of bacon fat in the pan.
- Add butter to the reserved bacon fat, then sauté the diced onion and celery for 5–6 minutes until softened.
- Incorporate minced garlic, hot sauce, Worcestershire sauce, and seasonings, cooking for an additional minute.
- Stir in flour, cooking for about two minutes while stirring constantly to avoid lumps.
- Gradually add chicken broth and Half and Half, stirring until completely smooth.
- Add clam juice, chicken bouillon cube, and bay leaf, bringing to a gentle boil before reducing to a simmer.
- Add diced potatoes and simmer for 20–25 minutes until fork-tender.
- Stir in chopped clams and cook for an additional five minutes, then remove the bay leaf before serving.
- Serve hot, garnished with crispy bacon, fresh parsley, and cracked black pepper.
Notes
Use fresh, high-quality clams for the best flavor. Adjust seasonings to taste, and be patient while simmering to meld flavors.