Hearty chowder with tender clams, potatoes, aromatic vegetables, and creamy broth, perfect for cozy coastal dining.
# What You Need:
→ Seafood
01 - 2 lbs fresh littleneck clams, scrubbed
02 - 1 cup bottled clam juice (or reserved clam cooking liquid)
→ Vegetables
03 - 2 medium russet potatoes, peeled and diced (about 2 cups)
04 - 1 medium yellow onion, finely chopped
05 - 2 celery stalks, finely chopped
06 - 1 small carrot, finely chopped
07 - 2 cloves garlic, minced
→ Dairy
08 - 1½ cups heavy cream
09 - 1 cup whole milk
10 - 2 tbsp unsalted butter
→ Pantry
11 - 2 tbsp all-purpose flour
12 - 2 slices bacon, diced
13 - 1 bay leaf
14 - ½ tsp dried thyme
15 - Salt, to taste
16 - Freshly ground black pepper, to taste
17 - 2 tbsp fresh parsley, chopped (for garnish)
18 - Oyster crackers (optional, for serving)
# How-To Steps:
01 - Rinse clams under cold water and scrub shells. In a large pot, combine clams and 2 cups water. Bring to a boil, cover, and steam for 5–7 minutes until clams open. Discard unopened clams. Remove clams; strain and reserve liquid.
02 - When cool, remove clam meat from shells, chop coarsely, and set aside.
03 - In a large Dutch oven, cook diced bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving fat in the pot.
04 - Add butter to the bacon fat, then sauté onion, celery, carrot, and garlic until softened, about 5 minutes.
05 - Sprinkle flour over vegetables and stir for 1 minute to form a roux.
06 - Gradually stir in reserved clam cooking liquid and bottled clam juice, scraping up browned bits. Add potatoes, bay leaf, and thyme. Bring to a simmer and cook until potatoes are tender, 10–12 minutes.
07 - Reduce heat to low. Stir in chopped clams, cooked bacon, heavy cream, and milk. Simmer gently without boiling for 5–10 minutes, stirring occasionally.
08 - Season with salt and freshly ground black pepper to taste. Remove bay leaf. Ladle into bowls, garnish with parsley, and serve hot with optional oyster crackers.
