Ingredients (~6 servings)
- ~4 lbs red potatoes, peeled and cubed into 1-inch pieces (about 8 medium potatoes)
- 1 1/2 cups chopped onion (about 1 large onion)
- 5 slices center-cut bacon
- 2 (10-ounce) cans whole baby clams
- 2 (8-ounce) bottles clam juice
- 3/4 tsp Diamond Crystal kosher salt
- 1/2 tsp black pepper
- 2 tsp Worcestershire sauce
- 1/2 tsp dried thyme
- 1 bay leaf
- 3 cups whole milk
- 1 1/2 cups whipping cream
- 1/3 cup all-purpose flour
- Red pepper flakes to taste
Cook the Bacon and Prep the Base
Cut the bacon in half with scissors; cook in a tall soup pot over medium-high heat until crisp.
Place the cooked bacon on a paper towel-lined plate and set aside.
Keep 2 tablespoons of bacon grease in the pot and discard the rest.
Build the Chowder Base
Lower the heat to medium and carefully add the clam juice – it’ll sizzle and steam.
Stir in the potatoes, onions, salt, pepper, Worcestershire sauce, thyme, and bay leaf.
Turn heat to high, cover, and bring to a boil; then reduce to a simmer, cover, and cook for ~20 minutes until potatoes are fork-tender.
While this cooks, drain and rinse the clams, and cut the bacon into smaller pieces.
Thicken the Chowder
Using a potato masher, mash about half the cooked potatoes, leaving the rest in chunks for texture.
In a blender, combine the milk, cream, and flour; blend until smooth.
Add this mixture to the soup pot and stir constantly; cook until thickened and starting to boil.
The flour mixture will thicken quickly once it hits the hot liquid, so keep stirring to prevent lumps.
Finish and Serve
Stir in the drained clams and return to a boil; reduce heat and simmer for 2 more minutes.
Remove the bay leaf and taste for seasoning.
Serve in bowls topped with the crispy bacon pieces and red pepper flakes on the side.
This keeps in the fridge for up to 3 days but doesn’t freeze well due to the potatoes and dairy.
Creamy Clam Chowder with Bacon
Ingredients
~6 servings
- ~4 lbs red potatoes about 8 medium potatoes, peeled and cubed into 1-inch pieces
- 1 1/2 cups chopped onion about 1 large onion
- 5 slices center-cut bacon
- 2 cans whole baby clams 10-ounce
- 2 bottles clam juice 8-ounce
- 3/4 tsp Diamond Crystal kosher salt
- 1/2 tsp black pepper
- 2 tsp Worcestershire sauce
- 1/2 tsp dried thyme
- 1 bay leaf
- 3 cups whole milk
- 1 1/2 cups whipping cream
- 1/3 cup all-purpose flour
- Red pepper flakes to taste
Instructions
- Cook bacon in soup pot until crisp; remove and reserve 2 tablespoons grease.
- Add clam juice, potatoes, onions, seasonings; bring to boil then simmer 20 minutes.
- Mash half the potatoes, leaving chunks for texture.
- Blend milk, cream, flour until smooth; stir into pot and cook until thickened.
- Add clams, boil briefly, then simmer 2 minutes.
- Remove bay leaf, top with crumbled bacon and red pepper flakes.
