Equipment
- Large Dutch oven or heavy soup pot
- Wooden spoon
- Knife and cutting board
- - Measuring cups and spoons
- Ladle
Ingredients
- Base & Aromatics
- 6 slices thick‑cut bacon diced
- 1 medium yellow onion finely diced
- 2 medium carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- Thickening & Broth
- ¼ cup 30 g all‑purpose flour
- 2 cups 480 ml low‑sodium chicken broth or clam juice reserve
- Reserved clam juice from 3 cans about 1–1½ cups
- 1 –1½ cups 240–360 ml whole milk
- 1 cup 240 ml heavy cream
- 2 –3 medium Yukon Gold or Russet potatoes peeled and diced
- 2 bay leaves
- 1 tsp dried thyme or 1 sprig fresh thyme
- Salt and freshly ground black pepper to taste
- Pinch of cayenne or Worcestershire optional, for depth
- Clams & Finish
- 3 6.5 oz cans chopped clams, drained (reserve juice above)
- ¼ –½ cup chopped fresh parsley
- For Serving
- Oyster crackers
- Crusty bread or bread bowl optional
Instructions
- Cook the Bacon and Aromatics
- In a large Dutch oven or heavy pot, cook diced bacon over medium heat until crispy.
- Remove bacon with a slotted spoon, leaving 2–3 tbsp bacon fat in the pot.
- Add onion, carrots, and celery; sauté 5–7 minutes until softened.
- Stir in garlic and cook 1 minute more.
- Make the Roux and Broth Base
- Sprinkle flour over the vegetables; stir 1–2 minutes until lightly toasted (no raw flour smell).
- Gradually whisk in chicken broth and reserved clam juice until smooth and lump‑free.
- Add milk, cream, diced potatoes, bay leaf, thyme, salt, and pepper.
- Bring to a light boil, then reduce to a gentle simmer.
- Simmer the Chowder
- Cover and simmer 15–20 minutes, stirring occasionally, until potatoes are tender and the broth thickens slightly.
- Do not boil hard after adding dairy to avoid curdling.
- Add Clams and Finish
- Stir in drained clams and cooked bacon; simmer 3–5 minutes just to heat through (do not overcook to keep clams tender).
- Taste and adjust seasoning; add a small splash of extra clam juice if desired for salinity.
- Remove bay leaf and thyme sprig. Stir in fresh parsley.
- Serve
- Ladle into bowls and serve with oyster crackers and a crusty bread or bread bowl if desired.
Notes
Creamy vs. Manhattan: This is New England style (cream‑based, white); omit cream and use tomatoes for Manhattan‑style red chowder.
Fresh clams option: Steam fresh clams, reserve broth, and chop meat when cooled; use that broth instead of canned clam juice.
Thicken more if needed: Mix 1–2 tbsp cornstarch with ¼ cup cold broth to make a slurry; stir into chowder and simmer 3–5 minutes until thickened.
Gluten‑free: Replace flour with 1–2 tbsp cornstarch or arrowroot slurry added at the end.
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