Ultimate Creamy Clam Chowder Recipe
_____Ingredients:_____
– 4 slices bacon, chopped
– 1 tablespoon butter
– 1 onion, diced
– 2 stalks celery, diced
– 2 carrots, diced
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 4 cups clam juice
– 2 cups chicken broth
– 1 pound potatoes, peeled and diced
– 1 bay leaf
– 1 teaspoon dried thyme
– 1/2 teaspoon dried oregano
– 1/4 teaspoon Old Bay seasoning (optional)
– Salt and black pepper to taste
– 2 cups half-and-half
– 2 (6.5 oz) cans chopped clams, drained
– 2 tablespoons chopped fresh parsley, for garnish
– Oyster crackers, for serving
_____Directions:_____
1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the pot.
2. Add the butter to the pot and melt over medium heat. Add the diced onion, celery, and carrots, and cook until softened, about 5-7 minutes.
3. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
4. Sprinkle the flour over the vegetables and cook, stirring constantly, for 2-3 minutes to make a roux.
5. Gradually pour in the clam juice and chicken broth, stirring constantly to prevent lumps from forming.
6. Add the diced potatoes, bay leaf, dried thyme, dried oregano, Old Bay seasoning (if using), salt, and black pepper to the pot. Bring the mixture to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
7. Stir in the half-and-half and chopped clams. Cook for an additional 5 minutes, or until heated through.
8. Remove the bay leaf from the chowder and discard.
9. Ladle the creamy clam chowder into bowls and garnish with the crispy bacon and chopped fresh parsley.
10. Serve hot with oyster crackers on the side.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: Varies based on ingredients | Servings: 6 servings