Best Classic Clam Chowder

Best Classic Clam Chowder

A classic clam chowder recipe for any time of year, with perfect tastes of bacon and clams. The flavors mingle together into a delicious Best Clam Chowder!

Clam chowder is a soup that contains clams and broth. You may also add diced potatoes, onions, and celery. Or in my recipe – bacon! You may also add a simple garnish, such as fresh parsley or chives.

BEST Clam Chowder is so easy to make, I always wonder why I don’t make it more often. (We trypically make it around Christmas or the holidays.) Plus, this recipe has bacon (YUM!)
It’s comforting, filling, and delicious, and it’s also the perfect “light” holiday meal.

Best Classic Clam Chowder
This delicious, creamy Best Clam Chowder is the perfect soup to serve for a lighter holiday meal.

Ingredients

• 8-10 bacon strips divided
• 2 Tbsp. butter
• 2 celery ribs chopped
• 1 leek finely chopped
• 1 large onion chopped
• 2-3 garlic cloves minced
• 3-4 small potatoes (red potatoes or Yukon gold) peeled and cubed
• 1 cup broth chicken or vegetable
• 1 bottle 8 ounces clam juice
• 1/2 teaspoon white pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/3 cup all-purpose flour
• 2 cups half-and-half divided
• 3 cans 6-1/2 ounces each of whole clams, chopped into chunky pieces, drained
• Bay leaf
• Chopped fresh chives or green onions for garnish

Instructions

1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Add butter to the drippings (you can spoon out some of the drippings if you don’t want to ues that much); saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
2. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
3. Stir in (drained) clams and remaining half-and-half; heat through (do not boil); turn down to low heat; add the bay leaf. Cook for additional 2-3 minutes on low heat. Add in 4 strips of crumbled bacon.
4. Crumble the reserved 2 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives.

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