North American

Clam Chowder

Name: Clam Chowder
Total time: 45 min
Yield: 4 servings
Cuisine: North American
Ingredients: 3 cans (6.5 oz each) chopped clams (juices reserved); 4 slices thick-cut bacon (diced); 2 cups Yukon gold potatoes (peeled and diced); 1 cup yellow onion (finely chopped); 1 cup heavy whipping cream; 2 tbsp all-purpose flour; 1/2 tsp fresh thyme

A rich, creamy soup with clams, potatoes, and onions.

45 minutes

Serves 4

Lunch/Dinner

Contains common allergens

Dairy Seafood Shellfish Wheat

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Instructions

6 steps

1
In a large Dutch oven or heavy pot, cook the diced bacon over medium heat until crispy and the fat has rendered out, about 6-8 minutes. Use a slotted spoon to remove the bacon and set aside, leaving the fat in the pot.

2
Add the chopped onion to the bacon fat and sauté for 4-5 minutes until translucent and aromatic. Stir in the flour and thyme, cooking for 1 minute to create a roux.
3
Slowly pour in the reserved clam juice (from the cans) while constantly whisking to prevent lumps. Add the diced potatoes and bring the mixture to a gentle boil.
4
Reduce the heat to low, cover the pot, and simmer for 15-20 minutes until the potatoes are fork-tender.
5
Stir in the chopped clams and the heavy cream. Gently heat the chowder for 5 minutes until steaming hot, but do not let it reach a hard boil, as the clams will become tough and the cream may curdle.
6
Season to taste with salt and black pepper. Serve hot in bowls, garnished with the crispy bacon bits and a side of oyster crackers.

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