Description
A creamy and hearty clam chowder that brings the essence of coastal cooking into your kitchen, combining rich flavors and comforting textures.
Ingredients
- 6 strips thick-cut bacon
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon hot sauce (or ½ teaspoon Tabasco)
- 1 teaspoon Worcestershire sauce
- 1/3 cup flour
- 240 ml chicken broth
- 720 ml Half and Half
- 240 ml clam juice
- 1 chicken bouillon cube
- 1 bay leaf
- 560 g potatoes, peeled and diced
- 3 cans chopped clams, juices reserved
- Fresh parsley and cracked black pepper, for serving
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon black pepper
Instructions
- Cook bacon over low heat until crispy; set aside and reserve 2 tablespoons of bacon fat.
- Add butter to the bacon fat, then sauté diced onion and celery for 5-6 minutes until softened.
- Add minced garlic, hot sauce, Worcestershire sauce, and seasonings; cook for an additional minute.
- Stir in the flour and cook for 2 minutes, stirring constantly.
- Gradually add chicken broth and Half and Half, stirring until smooth.
- Add clam juice, chicken bouillon cube, and bay leaf; bring to a gentle boil then reduce to a simmer.
- Add diced potatoes and simmer for 20-25 minutes until fork-tender.
- Stir in chopped clams and cook for an additional 5 minutes; remove bay leaf before serving.
- Serve hot, garnished with crispy bacon, fresh parsley, and cracked black pepper.
Notes
Consider adding a splash of lemon juice before serving for brightness. Adjust potato ratio for a heartier chowder or incorporate different seafood.
