Ingredients

6 strips thick-cut bacon (or salt pork, chopped into ½-inch pieces)

2 tablespoons unsalted butter

1 medium yellow onion (diced)

2 celery ribs (diced)

3 garlic cloves (minced)

⅓ cup all-purpose flour

1 cup chicken broth

3 cups half-and-half

8 oz. bottled clam juice

Reserved juice from canned clams

1 chicken bouillon cube

1 bay leaf

1¼ lbs. Yukon Gold potatoes (diced into ½-inch cubes)

3 6.5 oz. cans chopped clams, drained (juice reserved)

½ teaspoon dried oregano

½ teaspoon dried parsley

¼ teaspoon dried thyme

¼ teaspoon salt

⅛ teaspoon smoked paprika

⅛ teaspoon black pepper

1 teaspoon hot sauce (or ½ teaspoon Tabasco)

1 teaspoon Worcestershire sauce

Fresh parsley (chopped, for serving)

Freshly cracked black pepper (for serving)

Instructions

Step 1: Chop the bacon into ½-inch pieces and add them to a large pot or Dutch oven over medium heat. Cook for 8-10 minutes, stirring occasionally, until the bacon is crispy and the fat is sizzling. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 3 tablespoons of bacon fat in the pot; if less, add butter to make up the difference.

Step 2: Add the butter to the bacon fat and melt completely. Add the diced onion and celery, cooking for 5-6 minutes until softened and the onion turns translucent.

Step 3: Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.

Step 4: Sprinkle the flour over the vegetables and stir constantly for 2-3 minutes until it forms a thick, nutty-smelling roux.

Step 5: Slowly whisk in the chicken broth to prevent lumps. The mixture will be thick at first but will loosen as you add more liquid.

Step 6: Add the half-and-half, bottled clam juice, reserved clam juice, chicken bouillon cube, and bay leaf. Stir until the bouillon cube dissolves.

Step 7: Add oregano, parsley, thyme, salt, smoked paprika, black pepper, hot sauce, and Worcestershire sauce. Stir to combine.

Step 8: Add the diced potatoes and bring the mixture to a gentle boil over medium-high heat. Reduce heat to medium-low and simmer uncovered for 15-18 minutes, stirring occasionally, until potatoes are fork-tender.

Step 9: Stir in the drained clams and reserved crispy bacon. Simmer for an additional 3-5 minutes to heat through without overcooking the clams.

Step 10: Remove the bay leaf and taste the chowder. Adjust salt and pepper as needed. The chowder should be thick and creamy.

Step 11: Ladle into bowls and garnish with chopped fresh parsley and freshly cracked black pepper. Serve hot, ideally with crusty bread or oyster crackers.

Tips & Variations

Use salt pork instead of bacon for a more traditional flavor.

Swap half-and-half with heavy cream for an even richer chowder.

For a thicker chowder, mash a few of the potatoes before adding clams.

Add a splash of white wine with the clam juice for extra depth.

Use fresh clams if available, but canned chopped clams work well for convenience.

FAQs

Can I make clam chowder ahead of time?

Yes, clam chowder often tastes even better the next day as the flavors meld. Just store it properly in the fridge and reheat gently before serving.

What can I use instead of half-and-half?

You can substitute heavy cream for a richer soup or whole milk for a lighter version. Be mindful that milk may make the chowder less creamy.

Dinner

Creamy Clam Chowder with Crispy Bacon and Potatoes Recipe

Introduction