My Best Clam Chowder
My Best Clam Chowder is creamy, hearty, and full of flavor.Tender clams and soft potatoes create a perfect texture.The rich broth is comforting and satisfying.This classic soup is a timeless seafood favorite.
Ingredients
- 2 cans (6.5 oz each) chopped clams, juice reserved
- 4 slices bacon, chopped
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 cup clam juice (including reserved juice)
- 1 cup whole milk
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- Salt and black pepper, to taste
Instructions
- Cook bacon in a large pot until crisp; remove and set aside, leaving drippings.
- Add onion to the pot and sauté until soft; add garlic and cook briefly.
- Stir in flour and butter to make a roux; cook for 1 minute.
- Add potatoes, bay leaf, and thyme; simmer until potatoes are tender.
- Stir in milk, cream, and clams; cook gently without boiling.
- Season with salt and pepper, remove bay leaf, and garnish with bacon.
Notes
- Do not boil after adding dairy.
- Use fresh clams if available for deeper flavour.
- Chowder thickens as it cools.
- Adjust cream-to-milk ratio to taste.
- Best served hot and fresh.