Description
A classic New England Boston Clam Chowder featuring tender clams, creamy broth, and hearty potatoes, enhanced with crispy bacon and a blend of fresh aromatics for a comforting and flavorful meal.
Ingredients
Base Ingredients
- 1 tablespoon butter
- 2 celery ribs (about 1 cup chopped)
- 1 medium onion (about 1 cup chopped)
- 2 garlic cloves, minced
- 2-3 medium white potatoes (2 cups cubed)
- 1 bottle clam juice (approx. 8 ounces)
- 1 cup chicken broth
- 1 bay leaf
- 1/2 teaspoon thyme
- 1/4 teaspoon black pepper
Thickening Ingredients
- 1/3 cup all-purpose flour
- 2 cups half and half, divided
Seafood
- 2 cans (6.5 oz each) diced clams, drained
Toppings and Garnish
- Chives, chopped, to serve
- Oyster crackers, to serve
- Bacon (amount not specified in original but estimated 4-6 slices for cooking and crumbling)
Instructions
- Cook the bacon: Dice the bacon and cook it in a Dutch oven or large stockpot over medium heat, stirring occasionally until crisp. Remove bacon with a slotted spoon and place on paper towel-lined plate to drain. Add 1 tablespoon butter to the bacon drippings in the pot.
- Sauté the vegetables: Chop celery ribs, onion, and potatoes. Mince garlic. Add chopped celery and onion to the butter and bacon drippings in the pot. Sauté over medium heat until onions are soft, about 5-7 minutes. Add garlic and cook for an additional minute to release aroma.
- Simmer the soup base: Add cubed potatoes, clam juice, chicken broth, bay leaf, thyme, and black pepper to the pot. Turn heat to medium-high and bring the mixture to a boil. Reduce heat to low, simmer uncovered for 15-20 minutes or until potatoes are tender.
- Make the roux and thicken: In a small bowl, mix 1/3 cup all-purpose flour with 1 cup half and half until smooth. Gradually stir this mixture into the simmering soup. Increase heat to medium and bring to a boil, stirring constantly for 1-2 minutes until soup thickens. Remove and discard the bay leaf.
- Finish the chowder: Add the remaining 1 cup of half and half and the drained diced clams to the pot. Heat gently until warmed through, but do not boil to preserve clam texture.
- Season and adjust consistency: Taste the chowder and adjust seasoning with additional salt and pepper as needed. For thinner consistency, add more chicken broth or cream as desired.
- Serve: Ladle chowder into individual bowls, sprinkle with crispy bacon crumbles and chopped chives. Serve with oyster crackers on the side.
Notes
- Do not boil the chowder after adding the clams to keep them tender and prevent toughness.
- Using fresh clam juice enhances the seafood flavor; bottled clam juice can be used if fresh is unavailable.
- Adjust the thickness of the soup by varying the amount of flour mixture or additional broth/cream to suit your preference.
- Bacon quantity is estimated at 4-6 slices for crumbling and topping; adjust based on taste.
- For a richer chowder, substitute some or all of the half and half with heavy cream.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
