Always a coastal favorite, we like to serve our clam chowder topped with crispy, buttery sourdough croutons — but feel free to use traditional oyster crackers. If you prefer a richer, creamier version, substitute part of the half and half with heavy cream.
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 stock pot, cook bacon over medium heat until crisp. Remove bacon and place it on a paper towel-lined plate and set aside. Reserve drippings.
Add the celery and onion to the bacon drippings and saute until just tender. Add garlic and cook 1 minute longer.
Stir in the potatoes, clam juice, bouillon, Old Bay seasoning (or bay leaf, if using), white pepper, and thyme. Bring to a boil. Reduce heat and simmer, uncovered, until potatoes are tender, about 15 minutes.
In a small bowl, whisk together flour and 1 cup half-and-half until smooth. Gradually whisk the slurry into the soup. Bring to a boil, reduce heat, and simmer, uncovered, continuing to stir the mixture until it thickens, about 5 minutes.
Stir in clams and their juices, and the remaining half-and-half; heat over low heat until hot (do not boil), about 2-3 minutes. Taste for seasoning, adding salt and pepper to taste. Remove the bay leaf (if using) at this time.
Rough chop the cooked bacon and stir it into soup, reserving a bit for garnish.
To serve, garnish each bowl with remaining bacon, a pinch of fresh parsley, and sourdough croutons.
YIELD: 4-5 servings, depending on the size of the bowls
