Clam Chowder

Updated at: Thu, 17 Aug 2023 07:33:27 GMT

Step 1

1. ⁠Strain the clams over a measuring cup, reserving the liquid (should get about 1 cup total). Combined with the 8 oz bottle there will be 2 cups of clam stock, set this aside.

Step 2

2. ⁠Heat a large, wide pot or dutch oven over medium heat. Cut the bacon into bite-sized pieces and cook it until it reaches your desired level of doneness (I like to let some get crispy and pull some off a little sooner). Remove to a paper towel lined plate and leave the drippings in the pot.

Step 3

3. ⁠Add the onions to the pot and cook in the bacon drippings until they soften, about 5 minutes, stirring occasionally. (Add some extra olive oil if the bacon drippings don’t coat the bottom of the pot)

Step 4

4. ⁠Add the potatoes, garlic, 1 tsp salt, and ¼ tsp pepper to the pot. Cook for about 3 minutes, stirring frequently.

Step 5

5. ⁠Dust the flour evenly over the contents of the pot and cook, stirring frequently, for another ~3 minutes.

Step 6

6. ⁠Add the milk and clam stock and stir until well-mixed. Add the bay leaf, thyme, carrots, and corn. Bring to a boil over high heat, and then reduce heat to medium-low to simmer until the potatoes are cooked through, about 15 minutes (stirring occasionally to prevent potatoes from sticking to the pan's bottom). Add more salt and pepper to taste.

Step 7

7. ⁠Add the clams and bacon bits to the soup 2-3 minutes before serving. Remove the bay leaf and serve the soup topped with more thyme and fresh cracked black pepper.

Step 8

• ⁠Serve in bread bowls or alongside crusty bread for dipping.

Step 9

• ⁠Dicing the potatoes into small (~1 cm) chunks is critical to the texture of the soup, the outsides of the pieces dissolve and contribute to the creaminess of the soup. If cut too large this won't be as effective.

Step 10

• ⁠Clam stock (clam juice) can usually be found near the canned clams at the grocery store in 8 oz glass bottles.

Step 11

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