Description
A rich and creamy New England-style clam chowder featuring smoky bacon, tender potatoes, and succulent clams simmered in a flavorful broth with a perfect balance of herbs and spices.
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
- 1 ¼ lbs. potatoes, peeled and diced (preferably Yukon Gold or red potatoes)
Liquids and Broth
- 1 cup chicken broth
- 3 cups half and half
- 8 oz. clam juice plus juices from clams
- 1 chicken bouillon cube
Clams
- 3 (6.5 oz. cans) chopped clams, juices reserved
Seasonings and Sauces
- 1 teaspoon hot sauce (Frank's hot sauce recommended)
- 1 teaspoon Worcestershire sauce
- 1/3 cup flour
- 1 bay leaf
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon black pepper
Garnish
- Fresh parsley, roughly chopped
- Freshly cracked black pepper
- Chopped cooked bacon
Instructions
- Cook the Bacon: In a 4.5-quart soup pot over low heat, cook the 6 strips of thick-cut bacon slowly until crisp. Cut bacon in half before cooking for even cooking. Once done, transfer bacon to a paper towel-lined plate to drain and cool. Chop the cooled bacon and reserve. Save 2 tablespoons of the rendered bacon drippings for later use.
- Prepare the Pot and Vegetables: Wipe any dark spots from the pot but keep the bacon remnants for flavor. Add reserved bacon drippings and 2 tablespoons butter to the pot over medium heat. Using a silicone spatula, deglaze and scrape the bottom and sides. Add diced onion and celery, toss to coat, and cook until softened, about 5-6 minutes. Add minced garlic, 1 teaspoon hot sauce, 1 teaspoon Worcestershire sauce, and the dried seasonings (oregano, parsley, thyme, salt, smoked paprika, and pepper). Cook for 1 minute to release aromas.
- Add Flour to Thicken: Sprinkle 1/3 cup flour into the pot and cook, stirring constantly for 2 minutes to eliminate the raw flour taste.
- Add Liquids Gradually: Slowly pour in the 1 cup chicken broth in small splashes, stirring continuously while scraping the pot to incorporate all browned bits. Next, add 3 cups half and half in the same gradual manner, continuing to stir to create a smooth base.
- Add Bouillon and Clam Juices: Stir in 1 chicken bouillon cube and 1 bay leaf. Add the reserved clam juices from the cans and the additional 8 oz clam juice to the pot. Bring the mixture to a gentle boil, then reduce heat to a gentle simmer, partially covered. Let simmer for 20 minutes, stirring occasionally to combine flavors and thicken the chowder.
- Cook Potatoes: Add peeled and diced potatoes to the pot. Bring soup back to a very gentle bubble and cook the potatoes for 25 minutes or until fork tender. Reduce heat to low once potatoes are cooked.
- Add Clams and Finish: Stir in the chopped clams and warm them through for about 5 minutes. Remove and discard the bay leaf.
- Serve: Ladle the chowder into bowls and garnish with roughly chopped fresh parsley, freshly cracked black pepper, and chopped bacon pieces. Serve hot with crusty bread for dipping.
Notes
- Clams: Use Bar Harbor Chopped Clams and Clam Juice for a consistent flavor. Fresh clams can be substituted using 1 heaping cup chopped clams and 1.5 cups clam juice, cleaned and steamed prior to use.
- Potatoes: Yukon Gold potatoes provide a creamy texture; red potatoes hold their shape well. Russets may be used but are starchier and can fall apart.
- Bacon: Salt pork can be used as a substitute for bacon if preferred.
- Simmering Time: The chowder thickens as it simmers; aim for at least 20 minutes before adding potatoes to control consistency.
- Hot Sauce: Adds flavor enhancement without heat; Frank’s hot sauce is recommended.
- Worcestershire Sauce: Adds umami; soy sauce can be used as an alternative.
- Serving Suggestion: Pair with crusty, airy no-knead bread for perfect dipping.
- Storage: Store leftovers in an airtight container in the refrigerator for 3-5 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 40 mg
