Description
This classic Clam Chowder recipe features a creamy, flavorful broth made with bacon, potatoes, clams, and a blend of seasonings. Perfectly balanced with a hint of spice from hot sauce and deep umami from Worcestershire sauce, this chowder is rich, comforting, and ideal for a hearty meal.
Ingredients
Scale
Meat & Dairy
- 6 strips thick-cut bacon
- 2 tablespoons butter
- 3 cups Half and Half
Vegetables & Aromatics
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 ¼ lbs. potatoes (Yukon Gold or red potatoes preferred), peeled and diced
Liquids & Broths
- 1 cup chicken broth
- 8 oz. clam juice
Seafood
- 3 (6.5 oz) cans chopped clams, juices reserved
Seasonings & Condiments
- 1 teaspoon hot sauce (Frank's preferred)
- 1 teaspoon Worcestershire sauce
- 1 chicken bouillon cube
- 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 pepper
Garnish
- Fresh parsley, roughly chopped
- Freshly cracked black pepper
- Chopped cooked bacon (reserved from above)
Instructions
- Cook the Bacon: In a 4.5-quart soup pot, slowly cook the bacon over low heat until crisp. Cut bacon strips in half for easier cooking and evenness. Once cooked, transfer bacon to a paper towel-lined plate, chop once cooled, and reserve 2 tablespoons of bacon drippings. Wipe any burnt spots from the pot but leave bacon flavor residue.
- Sauté Aromatics: Over medium heat, add reserved bacon drippings and butter to the pot. Use a silicone spatula to scrape the bottom and sides. Add diced onion and celery; toss to coat and cook for 5-6 minutes until softened. Stir in minced garlic, hot sauce, Worcestershire sauce, and all dried seasonings. Cook for 1 minute to bloom flavors.
- Add Flour: Sprinkle in the flour and stir continuously for 2 minutes to cook out raw taste and create a roux base for the chowder.
- Incorporate Liquids: Gradually add chicken broth in small splashes, stirring continuously and scraping the pot clean as you go. Repeat this process with the half and half, stirring well to combine and thicken the base.
- Add Broth Enhancers: Stir in the chicken bouillon cube and add the bay leaf. Pour in the reserved clam juice from the cans, and then add the additional 8 oz. clam juice jar.
- Simmer the Soup: Bring the chowder to a gentle boil, then reduce heat to maintain a simmer just bubbling gently. Cook partially covered for 20 minutes, stirring occasionally to prevent sticking and allow flavors to develop.
- Cook Potatoes: Add peeled and diced potatoes to the soup. Return to a gentle simmer and cook for 25 minutes or until potatoes are fork tender. Reduce heat to low to prevent overcooking.
- Add Clams and Heat Through: Stir in the chopped clams and gently heat for about 5 minutes without boiling to avoid toughening the clams. Remove the bay leaf after this step.
- Serve: Ladle chowder into bowls and garnish with chopped parsley, freshly cracked black pepper, and reserved chopped bacon for added texture and flavor.
Notes
- Clams: Use canned chopped clams and clam juice from Bar Harbor for convenience. For fresh clams, use 1 heaping cup chopped fresh clams with 1.5 cups clam juice (including jarred and reserved juices). Ensure fresh clams are cleaned and steamed before chopping.
- Potatoes: Yukon Gold potatoes offer a creamy consistency, while red potatoes hold together best in chowders. Russet potatoes can be used but may break down more due to their starchiness.
- Bacon: Salt pork is a good substitute for bacon if preferred.
- Simmering Time: Longer simmering thickens the chowder; simmer for at least 20 minutes before adding potatoes for best texture and flavor concentration.
- Hot Sauce and Worcestershire Sauce: These ingredients provide depth and umami without making the soup spicy or overpowering. Soy sauce can substitute Worcestershire sauce if needed.
- For serving, pair with crusty, airy no-knead bread to soak up the flavorful chowder.
- Store leftovers in an airtight container in the refrigerator for up to 3-5 days.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 45 mg
