Description
The classic Clam Chowder is a warm, creamy delight packed with tender clams, smoky bacon, and hearty potatoes. Its rich texture and savory depth make it a favorite comfort food for any season. This recipe ensures you can enjoy restaurant-quality chowder right from your own kitchen with ease and simplicity. Perfect for cozy family dinners, this Clam Chowder is versatile enough to be a main course or a hearty starter. Serve it in a sourdough bread bowl or pair it with a fresh salad and crusty bread for a well-rounded meal that’s sure to impress.
Ingredients
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- 4 slices bacon, diced
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 onion, diced
- 1/2 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 cup vegetable stock
- 2 (6.5-ounce) cans chopped clams, juices reserved
- 1 bay leaf
- 2 russet potatoes, peeled and diced
- 1 cup half and half
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Heat a large stockpot over medium-high heat. Add diced bacon and cook until crispy, about 6-8 minutes. Transfer the bacon to a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the pot.
- Melt butter in the same pot. Add garlic and onion, cooking until the onion becomes translucent, about 2-3 minutes. Stir in thyme for 1 minute.
- Whisk in the flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juices, and the bay leaf. Cook, whisking constantly, until slightly thickened, about 1-2 minutes.
- Stir in diced potatoes and bring the mixture to a boil. Reduce heat and simmer until the potatoes are tender, about 12-15 minutes.
- Add half and half, clams, and reserved bacon, stirring until heated through, about 1-2 minutes. Adjust seasoning with salt and pepper as needed. Add more half and half if a thinner consistency is desired.
- Serve immediately, garnished with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes