Clam Chowder

Ingredients:

• 3 cans (6.5 oz each) of chopped clams
• 5 slices of thick-cut turkey bacon, chopped
• 1 cup diced onions
• 2 celery stalks, finely chopped
• 4 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups clam juice (reserved from the cans, supplemented with water if necessary)
• 1/4 tsp dried thyme
• 1/4 tsp garlic powder
• 4 medium potatoes, peeled and diced
• 1 1/2 cups half-and-half or heavy cream
• Salt and pepper, to taste

Instructions:

1. Prepare the turkey Bacon Base

Using a heavy-bottomed pot or an Instant Pot on the sauté setting, cook the chopped turkey bacon until crispy. Once done, remove the bacon pieces and set them aside, leaving the rendered fat in the pot.

2. Sauté Aromatics

Add butter to the bacon fat. Once melted, stir in the onions and celery, cooking over medium heat until softened and translucent, about 5 minutes. Sprinkle in the thyme and garlic powder, stirring to combine.

3. Thicken the Base

Sprinkle flour over the cooked vegetables, stirring constantly to form a roux. Cook for 1-2 minutes to remove the raw flour taste. Gradually pour in the reserved clam juice, whisking to prevent lumps.

4. Add Potatoes and Simmer

Add the diced potatoes to the pot. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and cook until the potatoes are tender, about 10-15 minutes.

5. Blend and Adjust

Using a potato masher, mash some of the potatoes directly in the pot to thicken the soup. Leave some chunks for texture. Stir in the half-and-half or heavy cream, then add the chopped clams. Simmer gently for another 5 minutes, being careful not to let the soup boil.

6. Season and Serve

Season the chowder with salt and pepper to taste. Garnish with the reserved bacon bits and a sprinkle of fresh parsley for a pop of color. Serve hot with oyster crackers or a slice of crusty bread.

Pro Tips for the Best Clam Chowder

1. Choose the Right Pot: A heavy-bottomed pot ensures even heat distribution, preventing scorching.
2. Don’t Overcook the Clams: Clams become rubbery when overcooked, so add them at the very end of the cooking process.
3. Make It Ahead: Clam chowder tastes even better the next day as the flavors meld together.
4. Enhance with Wine: For a more sophisticated flavor, deglaze the pan with a splash of white wine after cooking the bacon.

Variations of Clam Chowder

New England Clam Chowder

The classic, creamy version that includes dairy and a thickened broth.

Manhattan Clam Chowder

This tomato-based variation swaps out the cream for a tangy and vibrant broth.

Rhode Island Clam Chowder

A clear broth version that relies on clam juice and minimal dairy for a lighter texture.

Frequently Asked Questions

1. Can I Freeze Clam Chowder?

Yes, clam chowder can be frozen for up to three months. However, the texture may change slightly due to the dairy content. Thaw overnight in the fridge and reheat gently on the stovetop.

2. What Can I Serve with Clam Chowder?

Classic accompaniments include oyster crackers, garlic bread, or a fresh green salad. For a heartier meal, pair with a seafood platter.

3. How Can I Make It Gluten-Free?

Use a gluten-free flour blend or cornstarch as a thickener instead of all-purpose flour.

Clam chowder is a dish that’s as versatile as it is comforting. Whether you stick to tradition or put your own twist on the recipe, the key lies in balancing flavors and textures. Gather your ingredients, follow these tips, and enjoy a bowl of homemade goodness that rivals any restaurant version.