Clam Chowder

• 4 slices bacon, chopped
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium potatoes, diced
• 2 cups clam juice
• 1 cup milk
• 1 cup heavy cream
• 2 cups fresh clams, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• 1/2 teaspoon thyme
• 1/4 teaspoon black pepper
• 2 cups water

Steps

1. 1 Cook bacon in a large pot until crispy. Remove and set aside, leaving drippings.
2. 2 Sauté onions and celery in bacon drippings until softened.
3. 3 Add potatoes, clam juice, and water. Simmer until potatoes are tender.
4. 4 In a separate bowl, whisk together butter and flour to make a roux. Stir into the pot.
5. 5 Add milk and heavy cream, stirring constantly until slightly thickened.
6. 6 Stir in clams, thyme, and black pepper. Simmer gently for 5 minutes.
7. 7 Season with salt and pepper to taste. Crumble bacon on top before serving.

Nutrition

Tips

• For a smoky flavor, use smoked bacon. Substitute vegetable broth for a vegetarian version.
• Fresh clams can be substituted with canned clams if needed.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Serve with oyster crackers or crusty bread.
• Pairs wonderfully with a crisp Chardonnay.

FAQ