Rich chowder blending tender clams, creamy potatoes, smoky bacon, and fresh herbs for a cozy meal.
# What You Need:
→ Seafood
01 - 2 lbs fresh clams or 3 cans (6 oz each) chopped clams with juices reserved
→ Meats
02 - 4 oz bacon, diced
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 2 celery stalks, finely chopped
05 - 2 medium potatoes (about 14 oz), peeled and diced
06 - 1 clove garlic, minced
07 - 2 tbsp fresh parsley, chopped
→ Liquids
08 - 2 cups bottled clam juice or reserved clam liquor
09 - 2 cups whole milk
10 - 1 cup heavy cream
→ Pantry
11 - 3 tbsp unsalted butter
12 - 3 tbsp all-purpose flour
13 - 1 bay leaf
14 - Salt and freshly ground black pepper to taste
15 - Optional: a few dashes hot sauce
# How To Make:
01 - Scrub fresh clams and place in a large pot with 1 cup water. Cover and steam over medium heat until clams open, about 6 to 8 minutes. Remove clams carefully, reserving the liquid and discarding any that did not open. Chop clam meat and strain the clam juice through a fine mesh sieve lined with cheesecloth to remove grit.
02 - In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pot.
03 - Add butter to the bacon fat and sauté onion and celery until softened, approximately 5 minutes. Stir in garlic and cook for an additional minute.
04 - Sprinkle flour over the vegetables and stir continuously for 2 minutes to form a roux.
05 - Gradually whisk in clam juice including reserved clam liquor and add the bay leaf, scraping any browned bits from the pot. Bring mixture to a gentle simmer.
06 - Add diced potatoes and simmer until tender, about 12 to 15 minutes.
07 - Reduce heat to low. Stir in whole milk, heavy cream, and chopped clams. Simmer gently without boiling for 5 minutes to heat through.
08 - Remove the bay leaf. Season with salt, pepper, and optional hot sauce to taste. Serve garnished with reserved crisp bacon and fresh parsley.
