Clam Chowder

Rich, creamy New England-style clam chowder loaded with tender potatoes, briny clams, and smoky bacon in a velvety, thyme-scented broth. A hearty, spoon-coating classic that's perfect with a side of oyster crackers.

By YumYum Editorial · American Comfort

Prep: 15 min · Cook: 40 min · Total: 55 min · Serves 6

Ingredients

• 4 slices bacon, diced
• 1 small onion, diced
• 2 celery stalks, diced
• 2 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 2 (6.5 oz) cans chopped clams, juice reserved separately
• 2 cups bottled clam juice
• 1 1/2 lbs Yukon Gold potatoes, peeled and diced
• 2 cups heavy cream
• 1 cup whole milk
• 1 bay leaf
• 1/2 teaspoon dried thyme
• to taste Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Cook the diced bacon in a large Dutch oven or heavy pot over medium heat until crisp, about 6 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.
2. Add the onion and celery to the bacon fat and sauté for 5-6 minutes until softened.
3. Add the butter and let it melt, then sprinkle in the flour and stir constantly for 1-2 minutes to make a roux.
4. Gradually whisk in the reserved clam juice from the cans plus the bottled clam juice, stirring until smooth.
5. Add the diced potatoes, bay leaf, and thyme, then bring to a simmer and cook for 12-15 minutes until the potatoes are fork-tender.
6. Stir in the heavy cream and milk, and heat gently until warmed through; do not let it boil hard.
7. Add the clams and cooked bacon back to the pot, and simmer for 3-4 minutes just until the clams are heated through.
8. Discard the bay leaf, season with salt and pepper to taste, and ladle into bowls garnished with fresh parsley.