Clam chowder is a beloved coastal classic—creamy, hearty, and full of flavor. This version is rich with tender clams, smoky bacon, potatoes, and aromatic vegetables, finished with a touch of thyme for depth. For extra indulgence, swap part of the half-and-half with heavy cream. Top each steaming bowl with crispy sourdough croutons or traditional oyster crackers for the perfect finishing touch.
INGREDIENTS:
6 slices bacon
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, finely minced or grated
3 medium red potatoes, cubed into 1/2-inch dice (about 1 1/2 cups)
2 bottles (8 ounces) clam juice
2 teaspoons chicken bouillon granules
1/2 – 1 teaspoon Old Bay seasoning (to taste) OR 1 bay leaf
1/4 teaspoon white pepper
1 teaspoon fresh thyme leaves, minced
1/3 cup all-purpose flour
2 cups half-and-half, divided
3 cans (6-1/2 ounces each) chopped clams, undrained
3 tablespoons fresh parsley, chopped
Salt and pepper to taste
Sourdough croutons, if desired
METHOD:
In a heavy-bottomed stockpot, cook the bacon over medium heat until crisp. Transfer bacon to a paper towel-lined plate and set aside. Reserve about 2 tablespoons of drippings in the pot.
Add celery and onion to the drippings; sauté until softened, about 5 minutes. Stir in garlic and cook for 1 minute longer.
Add potatoes, clam juice, bouillon, Old Bay (or bay leaf), white pepper, and thyme. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 15 minutes.
In a small bowl, whisk flour into 1 cup of half-and-half until smooth. Gradually whisk this mixture into the simmering soup. Bring to a gentle boil, then reduce heat and cook, stirring often, until slightly thickened, about 5 minutes.
Stir in clams with their juices and the remaining half-and-half. Heat gently over low heat until warmed through, 2–3 minutes—do not boil. Remove bay leaf, if used.
Roughly chop the reserved bacon. Stir most into the chowder, reserving some for garnish.
Ladle into bowls and garnish with bacon, parsley, and sourdough croutons or oyster crackers.
YIELD: 4-5 servings, depending on the size of the bowls
