Classic Clam Chowder

Ingredients

• 4 slices bacon, chopped
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 1 lb russet potatoes, diced into 1/2-inch cubes
• 2 cans (6.5 oz each) canned clams with juice
• 2 cups chicken broth
• 1 cup heavy cream
• 3 tbsp butter
• 3 tbsp all-purpose flour

Instructions

1. 1

   Cook chopped bacon in a large pot over medium-high until crispy, ~5 minutes.

2. 2

   Remove bacon to a paper towel; leave 2 tbsp fat in the pot.

3. 3

   Add diced onion and celery; sauté until softened, ~4 minutes.

4. 4

   Sprinkle flour over vegetables and stir constantly for 60 seconds.

5. 5

   Pour clam juice (reserve clams) and chicken broth into the pot; stir to dissolve flour.

6. 6

   Add diced potatoes and bring to a boil, then reduce heat to medium-low.

7. 7

   Simmer uncovered until potatoes are fork-tender, ~12 minutes.

8. 8

   Stir in reserved clams (chopped if large), cream, and cooked bacon.

9. 9

   Heat through gently for 2 minutes; do not boil. Season with salt and pepper.

10. 10

    Swirl in softened butter until melted and glossy.

11. 11

    Ladle into bowls. Serve hot with oyster crackers or crusty bread.

Tools you’ll need

• large heavy-bottomed pot (5-quart or larger)
• wooden spoon or spatula
• paper towels
• ladle
• measuring cups and spoons

More recipes like this

• 

  Black Pudding and Eggs

  15 min

• 

  Scottish Oat Porridge with Berry Compote

  20 min

• 

  Seared Bistec Tacos

  15 min

• 

  Beef Souvlaki with Lemon & Oregano

  35 min