Kitchen Equipment Needed
- Dutch oven or large soup pot
- Measuring cups and spoons
- Chef’s knife and cutting board
- Wooden spoon
- Ladle
Instructions
- Prepare Clams and Bacon: Drain clam juice into a measuring cup. Add bottled clam juice to reach 2 ½ cups. Cook bacon in Dutch oven until slightly browned. Remove half and set aside.
- Saute Vegetables: To remaining bacon and drippings, add butter, celery, and onion. Saute until softened. Add potatoes, garlic, and red pepper flakes (if using), cooking briefly. Sprinkle flour over mixture and cook for 1 minute.
- Simmer Chowder: Stir in chicken broth, reserved clam juice, chicken bouillon, bay leaves, parsley, oregano, salt, thyme, and pepper. Bring to boil, then simmer uncovered until potatoes are tender, 15-20 minutes.
- Finish and Serve: Stir in heavy cream, simmer to heat through, discard bay leaves, and add clams. Season with salt and pepper. Adjust consistency with additional cream or broth if desired.
- Garnish and Enjoy: Ladle chowder into bowls, top with reserved bacon, oyster crackers, and parsley.
Recipe Tips
- Shortcut: Use pre-cooked bacon or turkey bacon for a lighter option.
- Variations: Substitute flour with cornstarch for a gluten-free version. Add white wine or Worcestershire sauce for extra flavor.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently, adding a splash of cream or broth to maintain consistency.
Conclusion
Embrace the warmth and flavor of New England with this delightful clam chowder. Perfect for cozy dinners or entertaining guests, it’s sure to become a favorite. Share this recipe with loved ones and subscribe for more culinary inspiration!
