Clam Chowder

RatingDifficultyBeginner

My competition worthy clam chowder recipe.

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Yields6 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 45 Slices Bacon, chopped(I prefer thick cut)
 2 tbsp Butter
 1 cup Onion, diced
 ½ cup Celery, diced
 ½ cup Leeks
 ½ tsp Garlic, minced
 2 tbsp Flour
 1 qt Milk
 ½ cup Heavy Cream
 1 cup Clams(I use 2 cans)
 1 cup Potatoes, diced
 1 tbsp Salt
 ½ tsp White Pepper
 1 tsp Thyme

1

In a large pot, cook the bacon on medium heat until crispy. Remove bacon and set aside, leaving the grease behind.

2

Add the butter to the grease and when it melts, add the onion, celery and leeks. Cook for about 2 minutes or until they are soft, stirring gently. Add the flour and mix well to make a roux.

3

Add the milk, then open the canned clam containers and drain the clam juice into the soup reserving the clams until later. Bring to a slow boil.

4

Add the salt, white pepper, thyme and potatoes. Cook on medium low until the potatoes are done, stirring occasionally.

5

The chowder is done when the potatoes are easily pierced with a fork. When this occurs, add the heavy cream and mix well to thicken the soup a bit more. Remove from heat.

6

Add the clams and crispy bacon from earlier. Let sit 1-2 minutes before serving to allow the clams to cook through. Note that I do it this way to keep the clams from being over-cooked. They cook quite quickly and when over-cooked, they can turn rubbery.

Tips
7

• For an authentic San Francisco style, serve inside sourdough bread bowls or serve with sourdough bread on the side.
• Try adding tobacco sauce to the chowder. You'll be amazed at the flavor!

Category, CuisineCooking Method

Ingredients

 45 Slices Bacon, chopped(I prefer thick cut)
 2 tbsp Butter
 1 cup Onion, diced
 ½ cup Celery, diced
 ½ cup Leeks
 ½ tsp Garlic, minced
 2 tbsp Flour
 1 qt Milk
 ½ cup Heavy Cream
 1 cup Clams(I use 2 cans)
 1 cup Potatoes, diced
 1 tbsp Salt
 ½ tsp White Pepper
 1 tsp Thyme

Directions

1

In a large pot, cook the bacon on medium heat until crispy. Remove bacon and set aside, leaving the grease behind.

2

Add the butter to the grease and when it melts, add the onion, celery and leeks. Cook for about 2 minutes or until they are soft, stirring gently. Add the flour and mix well to make a roux.

3

Add the milk, then open the canned clam containers and drain the clam juice into the soup reserving the clams until later. Bring to a slow boil.

4

Add the salt, white pepper, thyme and potatoes. Cook on medium low until the potatoes are done, stirring occasionally.

5

The chowder is done when the potatoes are easily pierced with a fork. When this occurs, add the heavy cream and mix well to thicken the soup a bit more. Remove from heat.

6

Add the clams and crispy bacon from earlier. Let sit 1-2 minutes before serving to allow the clams to cook through. Note that I do it this way to keep the clams from being over-cooked. They cook quite quickly and when over-cooked, they can turn rubbery.

Tips
7

• For an authentic San Francisco style, serve inside sourdough bread bowls or serve with sourdough bread on the side.
• Try adding tobacco sauce to the chowder. You'll be amazed at the flavor!

Clam Chowder

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