Foolproof Chunky Clam Chowder


Good New England clam chowder is thick, chunky, and full of flavor in every bite. It is really easy to make bad clam chowder, so I spent multiple tries getting this good one right. Here are some tips:

  • Use jarred clam juice instead of the stuff the chopped clams is packed in. Not a huge deal, and it'll do in a pinch, but there is usually some sugar added to the chopped clams and using this juice will make the finished product noticeably sweet.
  • For the same reason, you might want to omit the celery leaves. Personally, though, I like them - they just add some extra sweetness.
  • Cut the bacon, onion, celery, and especially the potatoes smaller than you think you should. With the roux (the flour mixed with the bacon grease), the soup thickens up pretty quickly, so you don't want to have to boil it beyond the correct thickness just to make sure the potatoes are cooked.
  • Stay nearby and stir the simmering chowder regularly so that it doesn't stick to the bottom of the pot as it thickens.

You'll need:

  • 1/4 lb bacon, chopped
  • 1 medium onion, finely diced
  • 2 celery stalks, finely diced
  • 1/4 c flour
  • 4 cans chopped clams
  • 1/2 c clam juice
  • 1 quart whole milk
  • 2 large russet potatoes, peeled and chopped into 1/2 inch cubes
  • 1 bay leaf
  • Salt and pepper, to taste
  • 1 c heavy cream
  • Oyster crackers, for serving

Prep: Chop the bacon and set aside. Chop the onion and place in a large bowl. Chop the celery, making sure not to include too many celery leaves, and add to the bowl with the onion. Drain the clam juice from the canned clams. Chop the potatoes into small chunks.

Cook: Put the chopped bacon in a Dutch oven or large pot and turn the heat to medium-high until it starts sizzling. Add 1/2 c clam juice and let cook, stirring occasionally, until the juice is completely reduced and the bacon is browned - about 5 minutes. Add the onion, and celery, and continue to cook about 6 to 8 more minutes until bacon is crisp. Sprinkle in the flour and stir well, making sure the flour doesn't start to darken. After about 15 seconds, pour in the milk while stirring, then add the potatoes and bay leaf. Bring to a boil.

Reduce heat to medium-low and simmer until the chowder is thick - about 8 to 10 minutes - stirring frequently. Check the potatoes for doneness with a fork. Remove the bay leaf, then add the heavy cream and chopped clams. Heat about 5 more minutes until heated through, then add salt and pepper to taste.

Serve with oyster crackers.

Foolproof Chunky Clam Chowder

Foolproof Chunky Clam Chowder

Yield: 6
Author: Mallory
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

  • 1/4 lb bacon, chopped
  • 1 medium onion, finely diced
  • 2 celery stalks, finely diced
  • 1/4 c flour
  • 4 cans chopped clams
  • 1/2 c clam juice
  • 1 quart whole milk
  • 2 large russet potatoes, peeled and chopped into 1/2 inch cubes
  • 1 bay leaf
  • Salt and pepper, to taste
  • 1 c heavy cream
  • Oyster crackers, for serving

Instructions

  1. Chop the bacon and set aside. Chop the onion and place in a large bowl. Chop the celery, making sure not to include too many celery leaves, and add to the bowl with the onion. Drain the clam juice from the canned clams. Chop the potatoes into small chunks.
  2. Put the chopped bacon in a Dutch oven or large pot and turn the heat to medium-high until it starts sizzling. Add 1/2 c clam juice and let cook, stirring occasionally, until the juice is completely reduced and the bacon is browned - about 5 minutes. Add the onion, and celery, and continue to cook about 6 to 8 more minutes until bacon is crisp. Sprinkle in the flour and stir well, making sure the flour doesn't start to darken. After about 15 seconds, pour in the milk while stirring, then add the potatoes and bay leaf. Bring to a boil.
  3. Reduce heat to medium-low and simmer until the chowder is thick - about 8 to 10 minutes - stirring frequently. Check the potatoes for doneness with a fork. Remove the bay leaf, then add the heavy cream and chopped clams. Heat about 5 more minutes until heated through, then add salt and pepper to taste.
  4. Serve with oyster crackers.

Calories

542.42

Fat (grams)

27.83

Sat. Fat (grams)

14.66

Carbs (grams)

41.36

Fiber (grams)

2.95

Net carbs

38.40

Sugar (grams)

11.42

Protein (grams)

30.93

Sodium (milligrams)

1220.91

Cholesterol (grams)

118.50