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Clam chowder is a creamy soup that features tender clams, potatoes, and aromatic vegetables, making it a beloved dish in the United States. Originating from New England, this hearty soup is often enjoyed during chilly weather or served as a comforting meal at gatherings. It's a staple in coastal towns and is frequently featured in seafood restaurants across the country.
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy.
Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
Add the chopped onion and celery to the pot with the bacon fat and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for another minute.
Add the diced potatoes, clam juice (or chicken broth), and bay leaf to the pot.
Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
In a small bowl, whisk together the flour and a small amount of the milk to create a smooth paste.
Stir the flour mixture into the pot and cook for a few minutes until the chowder thickens.
Add the heavy cream, remaining milk, dried thyme, and the juice from the canned clams. Stir to combine.
Add the chopped clams and cook for another 5-10 minutes, until heated through. Do not let the chowder boil.
Season with salt and black pepper to taste.
Remove the bay leaf from the pot.
Ladle the clam chowder into bowls and garnish with the crispy bacon and chopped fresh parsley.
Enjoy your meal!
Clam chowder is a rich and creamy soup made primarily with clams, potatoes, and vegetables, known for its comforting flavor.
Clam chowder is rooted in New England, particularly popular in coastal areas of the United States.
Key ingredients include clams, bacon, potatoes, onion, celery, garlic, clam juice, heavy cream, and whole milk.
Clam chowder takes approximately 50-70 minutes to prepare and cook.
Clam chowder pairs well with crusty bread, oyster crackers, or a fresh garden salad.