Yields4 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins
2 cans (6.5 ounces each) chopped clams, juice reserved
2 cups clam juice or fish stock
4 slices bacon, chopped (optional)
1 large onion, finely chopped
2 celery stalks, finely chopped
2-3 medium potatoes, peeled and cubed
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 bay leaf
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Oyster crackers or saltine crackers for serving
1
Cook the Bacon and Vegetables:
If using bacon, render it in a large pot over medium heat until crisp. Remove the bacon and set it aside, leaving the fat in the pot.
In the same pot, add butter. Sauté the onion and celery until softened, about 5 minutes.
2
Make the Roux:
Stir in the flour, cooking for about 1-2 minutes until the mixture (roux) is golden but not browned.
3
Add Liquids and Potatoes:
Slowly pour in the clam juice or fish stock, stirring constantly to avoid lumps. Add the reserved clam juice, bay leaf, and cubed potatoes. Bring to a simmer and cook until the potatoes are tender, about 15-20 minutes.
4
Add Clams and Cream:
Add the chopped clams and heavy cream. Heat through, but do not boil, for about 5 minutes. Season with salt and pepper to taste.
5
Serve:
Discard the bay leaf. Ladle the chowder into bowls, garnish with crispy bacon (if used) and fresh parsley. Serve with oyster crackers or saltine crackers.
Ingredients
2 cans (6.5 ounces each) chopped clams, juice reserved
2 cups clam juice or fish stock
4 slices bacon, chopped (optional)
1 large onion, finely chopped
2 celery stalks, finely chopped
2-3 medium potatoes, peeled and cubed
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 bay leaf
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Oyster crackers or saltine crackers for serving
Directions
1
Cook the Bacon and Vegetables:
If using bacon, render it in a large pot over medium heat until crisp. Remove the bacon and set it aside, leaving the fat in the pot.
In the same pot, add butter. Sauté the onion and celery until softened, about 5 minutes.
2
Make the Roux:
Stir in the flour, cooking for about 1-2 minutes until the mixture (roux) is golden but not browned.
3
Add Liquids and Potatoes:
Slowly pour in the clam juice or fish stock, stirring constantly to avoid lumps. Add the reserved clam juice, bay leaf, and cubed potatoes. Bring to a simmer and cook until the potatoes are tender, about 15-20 minutes.
4
Add Clams and Cream:
Add the chopped clams and heavy cream. Heat through, but do not boil, for about 5 minutes. Season with salt and pepper to taste.
5
Serve:
Discard the bay leaf. Ladle the chowder into bowls, garnish with crispy bacon (if used) and fresh parsley. Serve with oyster crackers or saltine crackers.
