Creamy Clam Chowder Recipe

Ingredients

Base Ingredients

• 6 slices bacon diced
• 1 cup yellow onion diced (about 1 medium onion)
• 1 cup celery diced (about 2 stalks)
• 1 cup leeks sliced thinly (about 1 large leek)
• 1/4 cup all-purpose flour
• 3 cups red potatoes diced (about 1 lb.)

Liquids & Seasoning

• 3 cups reduced sodium chicken broth or stock
• 3/4 cup clam juice (bottled is fine)
• 1/2 – 3/4 Tbsp dried thyme
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 4 dried bay leaves
• 1 1/2 tsp Tabasco sauce or your favorite hot sauce

Clams & Dairy

• 2 – 3 cans (6.5 oz each) chopped or minced clams drained
• 4 cups half and half

Garnish (Optional)

• Sliced green onions
• Oyster crackers (optional, for serving)

Instructions

1. You’ll need a large pot to make this soup; a 7 quart dutch oven works great for cooking and simmering the chowder.
2. Heat a large pot over medium-low heat. Add the diced bacon pieces and cook them until crispy. Remove with a slotted spoon or tongs and transfer to a paper towel-lined plate, reserving the bacon drippings in the pot.
3. Increase heat to medium and add the diced onion, celery, and sliced leeks to the pot. Sauté for about 3-4 minutes until the vegetables are soft and fragrant. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute, stirring frequently to avoid burning.
4. Add the diced red potatoes, chicken broth, clam juice, dried thyme, kosher salt, black pepper, bay leaves, and Tabasco sauce to the pot. Stir everything together, then bring the mixture to a boil.
5. Once boiling, reduce heat to low and cover the pot. Let it simmer for about 15 minutes or until the potatoes are tender and can be pierced easily with a fork.
6. Stir in the drained canned clams and pour in the half and half. Mix well to combine all ingredients evenly.
7. Cook over medium heat, stirring often, for about 5 minutes or until the chowder is heated through and thickened to your desired consistency.
8. Taste the chowder and adjust salt and pepper as needed. Serve the soup topped with the crispy bacon, sliced green onions, and optionally oyster crackers. Enjoy your creamy New England clam chowder!

Notes

• To make clam chowder thicker, simmer it longer to reduce the liquid or mash some of the potatoes for added body.
• You can also thicken by stirring in a slurry made from 2 teaspoons cornstarch mixed with 1 tablespoon cold water, then simmering until thickened.
• If you prefer thinner chowder, add extra half and half or more chicken broth/clam juice to reach your preferred consistency.
• For fresh clams, steam 2 lbs. live littleneck or cherrystone clams with 1/4 cup water, 1/2 cup chicken broth, and 6 crushed garlic cloves until they open. Remove clam meat and chop finely to use in place of canned clams.
• Reserve the clam steaming liquid and adjust the broth quantity in the recipe to incorporate extra flavor.