Nor'easter Clam Chowder
A bowl of thick, velvety New England clam chowder loaded with tender chopped clams, chunks of Yukon Gold potato, and salty bites of rendered bacon, all swimming in a rich cream-and-clam-broth base seasoned with thyme and bay leaf. Serve it in a bread bowl on a cold afternoon and you will understand why this soup has survived four centuries of New England winters.
Ingredients
- 4 cans (6.5 ounces each) chopped clams (reserve all juice)
- 6 slices thick-cut applewood smoked bacon (cut into 1/4-inch pieces)
- 2 tablespoons unsalted butter
- 1 large yellow onion (diced into 1/4-inch pieces)
+ 13 more ingredients
Instructions
Open all 4 cans of chopped clams over a large measuring cup or bowl, straining the clam juice through a fine mesh sieve. Set the chopped clams aside in one bowl and the strained juice in another. You should have roughly 1 1/2 to 2 cups of juice from the cans.
Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the bacon pieces and cook, stirring occasionally, for 6 to 8 minutes until the bacon is crispy and has rendered its fat. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving all the bacon fat in the pot.
Add the butter to the bacon fat. Once it melts and foams, add the diced onion and celery. Cook, stirring occasionally, for 5 to 6 minutes until the vegetables are softened and translucent but not browned.
Add the minced garlic and stir for 30 seconds until fragrant.
Sprinkle the flour evenly over the vegetables. Stir constantly for 2 minutes to cook out the raw flour taste and form a thick paste (roux). The mixture will look a bit clumpy and that is normal.
Slowly pour in the reserved clam juice from the cans and the 2 cups of bottled clam juice, whisking constantly as you pour. The liquid will thicken as it heats. Whisk until smooth with no flour lumps remaining.
Add the cubed potatoes, bay leaves, thyme, and white pepper. Stir to combine. Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer uncovered for 15 to 18 minutes, stirring occasionally, until the potatoes are fork-tender but not falling apart.
Pour in the heavy cream and whole milk. Stir to incorporate. Add the reserved chopped clams and half of the crispy bacon. Stir gently and let the chowder heat through for 3 to 5 minutes over low heat. Do not let it boil after adding the cream or the clams will turn rubbery.
Remove the bay leaves. Taste and adjust seasoning with kosher salt and additional white pepper if needed. The clam juice and bacon provide a lot of salt, so taste before adding more.
Ladle into deep bowls. Garnish each serving with the remaining crispy bacon, a sprinkle of fresh parsley, and a generous handful of oyster crackers.
Nutrition Estimate
Per serving • Estimated by Blinner AI