Description
This classic clam chowder recipe features a creamy and flavorful broth made with bacon, half and half, and clam juice, combined with tender potatoes and chopped clams. Perfectly seasoned with Worcestershire and hot sauce for subtle depth, it is a comforting and hearty soup ideal for any occasion.
Ingredients
Scale
Base Ingredients
- 6 strips thick-cut bacon
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1/3 cup flour
- 1 cup chicken broth
- 3 cups half and half
- 8 oz. clam juice
- 1 chicken bouillon cube
- 1 bay leaf
- 1 ¼ lbs. Yukon Gold potatoes, peeled and diced
- 3 (6.5 oz. cans) chopped clams, juices reserved
Seasonings
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon pepper
Garnishes
- Fresh parsley, roughly chopped
- Freshly cracked black pepper
- Chopped cooked bacon
Instructions
- Cook the Bacon: Cook 6 strips of thick-cut bacon slowly over low heat in a 4.5-quart soup pot until crispy. Remove and drain on paper towels, reserving 2 tablespoons of bacon drippings. Chop bacon when cool and set aside.
- Prepare the Base: Add reserved bacon drippings and 2 tablespoons butter to the pot over medium heat. Use a spatula to scrape the pot’s bottom and sides to collect flavorful bits. Add diced onion and celery, tossing to coat and soften for 5-6 minutes.
- Add Aromatics and Seasonings: Stir in minced garlic, 1 teaspoon hot sauce, 1 teaspoon Worcestershire sauce, dried oregano, dried parsley, dried thyme, salt, smoked paprika, and black pepper. Cook for 1 minute to release flavors.
- Create the Roux: Add 1/3 cup flour and cook, stirring continuously for 2 minutes until raw flour aroma dissipates.
- Add Liquids: Gradually add 1 cup chicken broth in small splashes while stirring constantly, scraping the pot to incorporate browned bits. Then add 3 cups half and half in the same manner.
- Season and Simmer: Stir in 1 chicken bouillon cube, 1 bay leaf, reserved clam juice from cans plus an additional 8 oz. clam juice. Bring to a gentle boil, then reduce heat to simmer, partially covered, for 20 minutes, stirring occasionally.
- Cook Potatoes: Add peeled and diced Yukon Gold potatoes to the pot, returning to a gentle simmer. Cook for 25 minutes or until potatoes are fork tender. Reduce heat to low.
- Add Clams: Stir in chopped clams and heat through for about 5 minutes. Remove bay leaf.
- Serve: Ladle chowder into bowls and garnish with chopped fresh parsley, freshly cracked black pepper, and reserved chopped bacon.
Notes
- Fresh clams can be substituted using 1 heaping cup chopped fresh clams and 1.5 cups clam juice after steaming and cleaning; adjust liquid accordingly.
- Yukon Gold potatoes provide a creamy texture, but red potatoes hold up well in soups; russet potatoes are starchier and may fall apart.
- Salt pork can replace bacon for a more traditional flavor.
- Simmering the soup longer before adding potatoes thickens the chowder; control consistency by simmer duration.
- Hot sauce and Worcestershire sauce add subtle umami and depth without spiciness; soy sauce can substitute Worcestershire if required.
- Serve with crusty, airy bread like a no-knead loaf for dipping.
- Store leftovers in an airtight container refrigerated for 3-5 days.
