Description
This classic Clam Chowder recipe features a rich and creamy broth made with thick-cut bacon, onions, celery, garlic, potatoes, and clams. Perfectly seasoned with Worcestershire sauce, hot sauce, and a blend of herbs and spices, this hearty soup is comforting and delicious, ideal for a cozy meal.
Ingredients
Scale
Meat and Dairy
- 6 strips thick-cut bacon
- 2 tablespoons butter
- 3 cups Half and Half
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 ¼ lbs. potatoes, peeled and diced
- Fresh parsley, for serving
Liquids and Broth
- 1 cup chicken broth
- 8 oz. clam juice
- Juice from 3 (6.5 oz.) cans chopped clams
- 1 chicken bouillon cube
Seasonings
- 1 teaspoon hot sauce (or ½ tsp Tabasco sauce)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon pepper
Dry Ingredients
- 1/3 cup flour
- 3 (6.5 oz.) cans chopped clams, juices reserved
Instructions
- Cook the Bacon: Slowly cook 6 strips of thick-cut bacon in a 4.5-quart soup pot over low heat until crisp. Remove and drain on paper towels, then chop and set aside. Reserve 2 tablespoons of bacon drippings in the pot, wiping any dark spots but leaving flavorful bits.
- Sauté Vegetables: Add the reserved bacon drippings and 2 tablespoons butter to the pot over medium heat. Use a silicone spatula to scrape the bottom and sides of the pot to release browned bits. Add diced onion and celery, tossing to coat and soften for 5-6 minutes. Stir in minced garlic, 1 teaspoon hot sauce, 1 teaspoon Worcestershire sauce, and the dried seasonings, cooking for 1 minute.
- Add Flour: Sprinkle in 1/3 cup flour and cook, stirring continuously for 2 minutes until raw flour smell disappears.
- Deglaze and Add Liquids: Gradually add 1 cup chicken broth in small splashes, stirring continuously to deglaze the pot. Repeat this method with 3 cups Half and Half. Stir in 1 chicken bouillon cube and 1 bay leaf. Add reserved clam juice from canned clams plus an additional 8 oz. clam juice.
- Simmer Soup Base: Bring the mixture to a gentle boil, then reduce heat to a simmer so it bubbles gently. Cover partially and simmer for 20 minutes, stirring occasionally.
- Add Potatoes and Cook: Peel and dice 1 ¼ pounds of potatoes, then add to the soup. Return to a gentle simmer and cook for 25 minutes until potatoes are fork tender. Reduce heat to low.
- Add Clams and Finish: Stir in 3 cans chopped clams and heat through for 5 minutes. Remove bay leaf from the pot.
- Serve: Ladle chowder into bowls and garnish with chopped fresh parsley, freshly cracked pepper, and the reserved chopped bacon.
Notes
- Substitute salt pork for bacon for a richer flavor if desired.
- Using half and half keeps the chowder creamy while avoiding overly heavy richness.
- Peeling and dicing potatoes ensures they cook evenly and absorb the soup flavors better.
- If you want a thicker chowder, increase the flour slightly during the roux step but cook thoroughly to avoid a raw flour taste.
- Adjust seasoning and hot sauce to personal taste for desired heat level.
