Description
A luxurious clam chowder that blends creamy texture with smoky flavor, perfect for chilly evenings.
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 (or ½ teaspoon Tabasco)
- 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 crisp. Set aside and reserve 2 tablespoons of bacon fat.
- Add butter to the reserved bacon fat. Sauté the diced onion and celery for 5-6 minutes until softened.
- Add minced garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute.
- Stir in flour and cook for 2 minutes while stirring constantly.
- Gradually add chicken broth and half-and-half, stirring until smooth.
- Stir in clam juice, chicken bouillon cube, and bay leaf. Bring to a gentle boil, then reduce to simmer.
- Add diced potatoes and continue simmering for 20-25 minutes until fork-tender.
- Stir in chopped clams and cook for an additional 5 minutes. Remove the bay leaf.
- Serve hot, topping each bowl with crispy bacon, fresh parsley, and cracked black pepper.
Notes
Use fresh clams for better flavor, and serve with garlic bread or a crisp garden salad.