🐚 Classic Clam Chowder

🍽️ Serves

4–6 people

🕐 Total Time

• Prep: 15 minutes

• Cook: 30 minutes

• Total: ~45 minutes

🧂 Ingredients

• 2 tbsp butter

• 1 onion, finely chopped

• 2 celery stalks, chopped

• 2 cloves garlic, minced

• 2 medium potatoes, peeled and diced

• ¼ cup all-purpose flour

• 4 cups clam broth (or chicken broth)

• 2 cups half-and-half (or heavy cream for extra richness)

• 2 cans (6.5 oz each) chopped clams, drained — reserve the juice

• Salt and freshly ground black pepper, to taste

• ½ tsp dried thyme or 1 bay leaf

• Fresh parsley, chopped (for garnish)

Optional:

• 2–3 slices bacon, chopped and cooked until crisp (for added flavor)

• Oyster crackers or crusty bread, for serving

👩‍🍳 Instructions

1. Sauté the aromatics:
   In a large pot, melt butter over medium heat.
   Add onion, celery, and garlic. Sauté for about 5 minutes, until softened and fragrant.

2. Add potatoes and flour:
   Stir in the diced potatoes.
   Sprinkle the flour over the vegetables and mix well to coat evenly — this will thicken the chowder later.

3. Add broth:
   Gradually pour in the clam broth (or chicken broth) while stirring to prevent lumps.
   Bring to a gentle simmer and cook for 10 minutes, or until the potatoes are tender.

4. Add clams and cream:
   Stir in the half-and-half, chopped clams, and reserved clam juice.
   Add thyme or bay leaf.
   Simmer gently for 5–10 minutes, until the soup thickens slightly and becomes creamy.
   (Do not boil — this can cause the cream to curdle.)

5. Season and finish:
   Taste and adjust seasoning with salt and pepper.
   Remove bay leaf if used.

6. Serve:
   Ladle into bowls, garnish with parsley, and serve with oyster crackers or crusty bread.