There’s nothing quite like a hearty bowl of clam chowder on a chilly day. This creamy, comforting soup is a New England staple, and for good reason. With its rich broth, tender clams, and chunks of potatoes, it’s a meal in itself. But not all clam chowders are created equal, and we’ve got a recipe that will make you exclaim “chowda!” with every bite.
Our version of this classic dish is packed with flavor, thanks to the perfect balance of savory and creamy elements. From the smoky bacon to the fresh thyme, each ingredient plays a crucial role in creating a symphony of tastes that will have you licking the bowl clean. And don’t even get us started on the clams – we’ve sourced the freshest, plumpest beauties to ensure every spoonful is a delight.
Before we dive into the recipe, let’s talk about the ingredients. You’ll need:
- Clams (we recommend cherrystone or littleneck)
- Bacon
- Onion
- Celery
- Potatoes
- All-purpose flour
- Clam juice or broth
- Heavy cream
- Fresh thyme
- Salt and pepper
Now, let’s get cooking!
1. Start by rendering the bacon in a large pot or Dutch oven over medium heat. Once it’s crispy, remove the bacon from the pot, leaving the rendered fat behind.
2. In the same pot, sauté the onion and celery until softened. Then, add the potatoes and thyme, and cook for a few minutes to let the flavors meld.
3. Sprinkle in the flour and stir to create a roux, cooking for a minute or two to cook off the raw flour taste.
4. Slowly whisk in the clam juice or broth, followed by the cream. Bring the mixture to a simmer and let it thicken slightly.
5. Add the clams and the reserved bacon, and let the chowder simmer for a few more minutes, just until the clams open up.
6. Season with salt and pepper to taste, and you’re ready to serve up bowls of steaming, creamy, clam-filled goodness!
This clam chowder is sure to become a family favorite, perfect for cozy nights by the fire or casual gatherings with friends. Serve it up with some crusty bread or oyster crackers, and prepare to be transported to the beaches of New England with every savory spoonful.