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Creamy Clam Chowder

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A warm and comforting clam chowder, perfect for family gatherings or a cozy weeknight dinner.

Ingredients

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  • 6 strips thick-cut bacon
  • 2 tablespoons butter
  • 1 medium yellow onion, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon hot sauce (or ½ teaspoon Tabasco)
  • 1 teaspoon Worcestershire sauce
  • â…“ cup flour
  • 240 ml chicken broth
  • 720 ml Half and Half
  • 240 ml clam juice
  • 1 cube chicken bouillon
  • 1 bay leaf
  • 560 g potatoes, peeled and diced
  • 3 cans chopped clams, juices reserved
  • Fresh parsley and cracked black pepper, for serving
  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley
  • ¼ teaspoon dried thyme
  • ¼ teaspoon salt
  • â…› teaspoon smoked paprika
  • â…› teaspoon black pepper

Instructions

  1. Begin by frying the strips of thick-cut bacon in a large pot over medium heat. Cook until crispy and golden brown, then remove them from the pot, allowing the delicious grease to remain behind.
  2. In the bacon fat, melt the butter. Add the diced onion and celery, cooking until they soften, about 5 minutes. Stir in the minced garlic and cook for an additional minute, letting the flavors meld beautifully.
  3. To the sautéed vegetables, add the hot sauce, Worcestershire sauce, and flour. Stir well to coat the mixture, allowing the flour to absorb the flavors for about 2 minutes.
  4. Slowly whisk in the chicken broth, clam juice, and the chicken bouillon cube. This will create a wonderful base for the chowder. Stir until the bouillon dissolves completely.
  5. Add in the Half and Half, bay leaf, and diced potatoes. Stir everything together and bring the mixture to a gentle simmer. Let it cook uncovered for about 15 minutes, or until the potatoes are tender.
  6. Once the potatoes are cooked, carefully add the chopped clams along with their reserved juices to the chowder. Stir them in and allow everything to heat through.
  7. Season the chowder with oregano, dried parsley, thyme, salt, smoked paprika, and black pepper. Taste and adjust the seasoning as needed.
  8. Once the chowder is heated through and ready to serve, ladle it into bowls. Top each serving with crispy bacon bits, fresh parsley, and a sprinkle of cracked black pepper.

Notes

Leftover clam chowder can be stored in an airtight container in the fridge for up to 3 days. For a thicker chowder, mash some of the potatoes during the simmering stage.

Nutrition

Find it online: https://thestationrecipes.com/clam-chowder/

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