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Creamy Clam Chowder

Creamy Clam Chowder

Creamy Clam Chowder

Ingredients

Scale
  • 1 pound fresh clams, scrubbed and cleaned
  • 4 slices bacon, diced
  • 1 onion, finely chopped
  • 2 celery stalks, diced
  • 3 medium potatoes, peeled and diced
  • 3 cups chicken broth
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter
  • Fresh parsley, chopped (for garnish)

Instructions

  1. In a large pot, steam the clams until they open. Discard any unopened clams. Remove the clam meat from the shells, chop, and set aside.
  2. In the same pot, cook the diced bacon until crispy. Remove bacon and set aside, leaving the drippings in the pot.
  3. Add chopped onion, celery, and potatoes to the pot with bacon drippings. Sauté until vegetables are tender.
  4. Pour in chicken broth, add bay leaf, thyme, salt, and pepper. Simmer until potatoes are cooked through.
  5. In a separate saucepan, melt butter and whisk in flour to create a roux. Gradually add milk and heavy cream, stirring constantly until thickened.
  6. Pour the roux mixture into the pot with vegetables and broth. Stir well.
  7. Add chopped clams and crispy bacon to the pot. Simmer until chowder is heated through.
  8. Adjust seasoning if necessary. Remove bay leaf before serving.
  9. Garnish with chopped parsley and serve hot.

Notes

For a thicker chowder, you can mash some of the potatoes against the side of the pot during cooking. Adjust the consistency with more milk or cream if desired.

Nutrition

Keywords: Creamy Clam Chowder