Ingredients
Bacon and Base
- 6 strips thick-cut bacon (can substitute salt pork)
- 2 tablespoons butter
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
Seasonings and Sauces
- 1 teaspoon hot sauce (or ½ tsp Tabasco sauce)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon pepper
Thickening and Liquids
- 1/3 cup flour
- 1 cup chicken broth
- 3 cups half and half
- 8 oz clam juice
- 1 chicken bouillon cube
Other Ingredients
- 1 bay leaf
- 1 ¼ lbs potatoes (peeled and diced)
- 3 (6.5 oz) cans chopped clams, juices reserved
- Fresh parsley & freshly cracked pepper, for serving
Instructions
- Cook the Bacon: In a 4.5-quart soup pot, cook the bacon slowly over low heat to render the fat evenly. Once cooked, transfer bacon to a paper towel-lined plate to drain, then chop once cooled. Reserve 2 tablespoons of bacon drippings for the chowder. Leave the flavorful brown bits in the pot but wipe away any burnt spots.
- Sauté Vegetables and Aromatics: Add reserved bacon drippings and butter to the pot over medium heat. Use a silicone spatula to scrape the bottom and sides, loosening all browned bits. Add diced onions and celery, tossing to coat and soften for 5–6 minutes. Stir in minced garlic, hot sauce, Worcestershire sauce, and the dried herbs and spices, cooking for 1 minute until fragrant.
- Add Flour: Sprinkle in the flour and cook, stirring constantly, for 2 minutes to eliminate the raw taste and slightly toast it.
- Incorporate Liquids: Slowly pour in the chicken broth in small splashes while stirring continuously to deglaze and prevent lumps. Follow the same method with the half and half, stirring constantly to create a smooth base for the chowder.
- Add Additional Flavorings: Stir in the chicken bouillon cube and the bay leaf. Pour in the reserved clam juice from the cans as well as an additional 8 oz of clam juice.
- Simmer Base: Bring the chowder to a gentle boil, then reduce heat to maintain a light simmer. Cover partially and let it simmer for 20 minutes, stirring occasionally to develop flavors.
- Cook Potatoes: Add peeled and diced potatoes to the simmering broth. Return to a gentle simmer and cook 20–25 minutes until the potatoes are fork tender. Lower heat to low.
- Finish with Clams: Stir in the chopped clams and allow them to warm through gently for about 5 minutes. Remove the bay leaf before serving.
- Serve: Garnish with fresh parsley and freshly cracked black pepper to taste. Serve hot for a hearty, comforting meal.
Notes
- Bacon can be substituted with salt pork for a traditional flavor.
- Half and half can be replaced with heavy cream for a richer chowder.
- Use peeled Yukon Gold potatoes for creamier texture; Russet potatoes can be used but may break down more.
- Adjust hot sauce quantity to taste depending on desired spiciness.
- Reserve clam juices carefully to maximize flavor and avoid discarding any liquid.
- Simmer gently to prevent curdling of dairy ingredients.
- For a thicker chowder, you can mash some of the cooked potatoes before adding the clams.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: New England, American
