Ingredients
Units
Scale
- 2 tablespoons butter
- 8 slices thick cut bacon, chopped
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 1/2 cup chopped onion
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken stock
- 2 cups heavy cream
- 2 (10 oz) cans chopped clams, with their juice
- 2 cups russet potatoes, peeled and chopped
- 2 tablespoons fresh parsley, chopped
- Chopped chives and oyster crackers for serving
Instructions
- Melt butter in a large pot over medium-high heat. Add chopped bacon, celery, onion, and carrots. Cook for 7 to 8 minutes until bacon is cooked through and vegetables are softened.
- Sprinkle in flour and stir to coat. Cook for 2 minutes.
- Pour in chicken stock and heavy cream. Reduce heat to medium-low.
- Add potatoes and clams with all their juice. Simmer for about 10 minutes until potatoes are tender. Add more stock if the chowder gets too thick.
- Remove from heat. Stir in chopped parsley.
- Ladle into bowls and top with chopped chives and oyster crackers.
Notes
- Use all the clam juice. The liquid from both cans goes in — it's the secret to a rich, briny chowder that actually tastes like the sea.
- Don't rush the roux. Two minutes of cooking the flour before adding liquid is what keeps the chowder from tasting pasty and ensures it thickens properly.
- Make ahead: this chowder tastes even better the next day as the flavors deepen. Reheat gently over low heat and add a splash of stock if it thickens too much.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: soups
Nutrition
- Serving Size: 6 ounces
- Calories: 423
- Sugar: 4 g
- Sodium: 381.8 mg
- Fat: 34 g
- Carbohydrates: 20.6 g
- Protein: 9.5 g
- Cholesterol: 82.1 mg