Ingredients
Scale
- 4 slices bacon, diced
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 (10 ounce) cans minced clams, with juice
- 2 cups clam juice
- 2 medium potatoes, peeled and diced
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Oyster crackers, for serving
Instructions
- In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove bacon and set aside, leaving rendered fat.
- Add chopped onion and celery to the pot and sauté until softened, about 5-7 minutes.
- Pour clam juice into the pot with sautéed vegetables and bring to a simmer. Add minced clams with their juice.
- Add diced potatoes, season with salt and pepper, and simmer gently covered until tender, about 15-20 minutes.
- Melt butter in a separate saucepan and whisk in flour to create a roux. Gradually whisk in heavy cream until smooth and slightly thickened.
- Pour cream mixture into the pot with the chowder, stir to combine, and gently heat through without boiling. Return cooked bacon to the pot.
Notes
- Freshness Matters: Use the freshest clams available for the best flavor.
- Don’t Overcook: Be gentle when heating the chowder after adding cream to prevent curdling.
- Customize: Add a splash of hot sauce or a sprinkle of fresh parsley for extra flavor.
- Thickening Options: For a thicker chowder, mash a few of the potatoes before adding the cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: New England
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg