Clam Chowder

Some memories are made of cream, salt, and the sea.

Clam Chowder

A bowl of this chowder is a return to something elemental—bacon crisped to the edge of memory, clams pulled from brine and time, and potatoes soft enough to hold stories. It’s the kind of meal that feels like warmth on a cold shoreline, or an evening where nothing more is asked of you than to sit and be fed. Classic, comforting, and deeply rooted.

Ingredients

  • 6 strips thick-cut bacon (or salt pork), chopped
    2 tablespoons butter
    1 medium yellow onion, diced
    2 ribs celery, diced
    3 cloves garlic, minced
    1/3 cup all-purpose flour
    1 cup chicken broth
    3 cups Half and Half
    8 oz. bottled clam juice
    1¼ lbs. potatoes, peeled and diced (Yukon golds or russets work best)
    3 (6.5 oz.) cans chopped clams, with juices reserved
    Fresh parsley, chopped (for garnish)
    Freshly cracked black pepper, to taste


How The Alchemy Happens

Render the Bacon:

In a large heavy-bottomed pot or Dutch oven, cook chopped bacon over medium heat until crisp.

Use a slotted spoon to remove bacon and set aside on a paper towel-lined plate. Leave 2–3 tablespoons of rendered fat in the pot.

Sauté the Aromatics:

Add butter to the pot. Once melted, add diced onion and celery. Sauté until softened, about 5–6 minutes.

Stir in minced garlic and cook 1 minute more, until fragrant.

Build the Base:

Sprinkle flour over the vegetables. Stir to coat and cook for 2 minutes to remove the raw flour taste.

Slowly whisk in chicken broth, clam juice, and reserved clam juice from the cans (but not the clams yet). Stir until smooth and thickened.

Simmer the Potatoes:

Add diced potatoes. Bring mixture to a gentle boil, then reduce heat and simmer, partially covered, for about 15 minutes or until potatoes are fork-tender.

Add Cream & Clams:

Stir in Half and Half. Simmer on low for another 5 minutes.

Add chopped clams and reserved bacon. Heat gently until everything is warmed through—don’t boil or clams may get rubbery.

Finish & Serve:

Taste and adjust seasoning—add freshly cracked black pepper to your liking. (Salt is usually not needed with the clams and bacon.)

Garnish with fresh chopped parsley and an extra sprinkle of bacon if desired.



🔙 Back to the Kitchen

We do not always need to explain why a thing so simple makes us feel whole again. Some hungers go deeper than the body.