Name: Clam Chowder recipe
Ingredients: Bacon: 6 slices of thick-cut bacon, diced. The thick cut renders more fat and provides meatier bits for garnish and flavor within the chowder. Smoked bacon adds another layer of complexity.; Butter: 2 tablespoons unsalted butter. This adds richness and helps sauté the aromatics after the bacon fat is rendered. Using unsalted allows you to control the final saltiness of the chowder.; Onion: 1 large yellow onion, finely chopped (about 1 ½ cups). Yellow onions provide a balanced, slightly sweet flavor base when sautéed.; Celery: 2 medium stalks celery, finely chopped (about 1 cup). Celery adds a crucial aromatic freshness and slight bitterness that cuts through the richness.; All-Purpose Flour: ¼ cup. This is the thickening agent that creates the classic creamy texture. It combines with the fat to make a roux.; Clam Juice: 2 bottles (8 ounces each) clam juice. This intensifies the seafood flavor. Don’t discard the juice from the canned clams; you’ll use that too! Ensure you’re buying pure clam juice without added seasonings if possible.; Potatoes: 1 ½ pounds Russet potatoes, peeled and diced into ½-inch cubes (about 3 medium potatoes). Russets are starchy and break down slightly, contributing to the chowder’s thickness and providing a tender bite. Yukon Golds can be substituted but may hold their shape more firmly.; Canned Clams: 3 cans (6.5 ounces each) minced or chopped clams, undrained. Reserve the liquid! Canned clams are convenient and provide consistent results. Minced clams distribute more evenly, while chopped clams offer a slightly meatier texture. Using the juice from the cans is essential for flavor.; Heavy Cream: 2 cups. This is key for the luxurious, creamy texture and richness characteristic of New England chowder.; Half-and-Half: 1 cup. Provides additional creaminess without making the chowder overly heavy. You can substitute with whole milk if preferred, but it will be slightly less rich.; Salt: 1 teaspoon kosher salt, or more to taste. Adjust seasoning at the end, as bacon and clam juice add saltiness.; Black Pepper: ½ teaspoon freshly ground black pepper, or more to taste. Freshly ground pepper offers superior flavor.; Optional Garnish: Fresh parsley or chives, chopped; additional crumbled bacon; oyster crackers.

Ingredients

- Bacon: 6 slices of thick-cut bacon, diced. The thick cut renders more fat and provides meatier bits for garnish and flavor within the chowder. Smoked bacon adds another layer of complexity.

- Butter: 2 tablespoons unsalted butter. This adds richness and helps sauté the aromatics after the bacon fat is rendered. Using unsalted allows you to control the final saltiness of the chowder.

- Onion: 1 large yellow onion, finely chopped (about 1 ½ cups). Yellow onions provide a balanced, slightly sweet flavor base when sautéed.

- Celery: 2 medium stalks celery, finely chopped (about 1 cup). Celery adds a crucial aromatic freshness and slight bitterness that cuts through the richness.

- All-Purpose Flour: ¼ cup. This is the thickening agent that creates the classic creamy texture. It combines with the fat to make a roux.

- Clam Juice: 2 bottles (8 ounces each) clam juice. This intensifies the seafood flavor. Don’t discard the juice from the canned clams; you’ll use that too! Ensure you’re buying pure clam juice without added seasonings if possible.

- Potatoes: 1 ½ pounds Russet potatoes, peeled and diced into ½-inch cubes (about 3 medium potatoes). Russets are starchy and break down slightly, contributing to the chowder’s thickness and providing a tender bite. Yukon Golds can be substituted but may hold their shape more firmly.

- Canned Clams: 3 cans (6.5 ounces each) minced or chopped clams, undrained. Reserve the liquid! Canned clams are convenient and provide consistent results. Minced clams distribute more evenly, while chopped clams offer a slightly meatier texture. Using the juice from the cans is essential for flavor.

- Heavy Cream: 2 cups. This is key for the luxurious, creamy texture and richness characteristic of New England chowder.

- Half-and-Half: 1 cup. Provides additional creaminess without making the chowder overly heavy. You can substitute with whole milk if preferred, but it will be slightly less rich.

- Salt: 1 teaspoon kosher salt, or more to taste. Adjust seasoning at the end, as bacon and clam juice add saltiness.

- Black Pepper: ½ teaspoon freshly ground black pepper, or more to taste. Freshly ground pepper offers superior flavor.

- Optional Garnish: Fresh parsley or chives, chopped; additional crumbled bacon; oyster crackers.

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Instructions

1. Cook the Bacon: Place the diced bacon in a large, heavy-bottomed pot or Dutch oven over medium heat. Cook slowly, stirring occasionally, until the bacon is crisp and most of the fat has rendered out, typically about 8-10 minutes. Don’t rush this step; rendering the fat slowly prevents burning and maximizes flavor extraction.

1. Remove Bacon & Reserve Fat: Using a slotted spoon, transfer the crispy bacon bits to a plate lined with paper towels. Leave about 2-3 tablespoons of the rendered bacon fat in the pot (discard any excess). The reserved bacon will be used later for garnish or stirred back into the chowder.

1. Sauté Aromatics: Add the 2 tablespoons of unsalted butter to the bacon fat in the pot over medium heat. Once the butter is melted and shimmering, add the chopped onion and celery. Sauté, stirring frequently, until the vegetables are softened and translucent, about 6-8 minutes. They should not brown significantly; you’re aiming to sweat them to release their flavors.

1. Create the Roux: Sprinkle the ¼ cup of all-purpose flour over the softened vegetables. Cook, stirring constantly, for about 1-2 minutes. This cooks out the raw flour taste and creates a paste (roux) that will thicken the chowder. The mixture should look slightly pasty.

1. Add Liquids Gradually: While whisking constantly to prevent lumps, slowly pour in the bottled clam juice. Then, add the reserved clam juice from the canned clams. Continue whisking until the mixture is smooth. Gradual addition and constant whisking are key to a lump-free base.

1. Simmer Potatoes: Add the diced potatoes to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the potatoes are fork-tender but not mushy. Stir occasionally to prevent sticking. The potatoes should yield easily when pierced with a fork.

1. Incorporate Dairy: Reduce the heat to the lowest setting. Pour in the heavy cream and half-and-half. Stir gently to combine. It’s crucial not to let the chowder boil after adding the dairy, as this can cause it to curdle or separate. Heat it gently until it’s warmed through.

1. Add Clams: Stir in the drained canned clams. Cook for just another 2-3 minutes, allowing the clams to heat through. Overcooking the clams will make them tough and rubbery.

1. Season and Finish: Taste the chowder and season with the kosher salt and freshly ground black pepper. Start with the recommended amounts and add more as needed. Remember that the bacon and clam juice contribute saltiness. If desired, stir in half of the reserved cooked bacon bits now, saving the rest for garnish.

1. Rest (Optional but Recommended): Turn off the heat and let the chowder rest for 10-15 minutes before serving. This allows the flavors to meld together beautifully and the chowder to thicken slightly more as it cools a bit.

1. Serve: Ladle the hot clam chowder into bowls. Garnish generously with the remaining crispy bacon bits, freshly chopped parsley or chives, and serve immediately with oyster crackers or crusty bread on the side.

Nutrition

Serving Size: one normal portion
Calories: 450-550