Easy Clam Chowder

6 Servings
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Ingredients

  • 6 slices thick cut bacon, diced
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 medium onion, diced
  • 2 stalks celery, chopped
  • 1/2 teaspoon dried thyme
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup vegetable stock
  • 2 6.5-ounce cans chopped clams, juices reserved
  • 1 bottle clam juice
  • 1 bay leaf
  • 2 russet potatoes, peeled and diced
  • 1 cup half and half
  • Kosher salt and freshly ground pepper to taste
  • 2 tablespoons chopped fresh parsley leaves

Directions

  1. Heat a Dutch Oven over medium high heat. Add diced bacon and cook until brown and crispy. Transfer to a paper towel-lined plate and set aside. Reserve 1 tablespoon of bacon fat.
  2. Melt butter in the same pan, add garlic, onion and celery. Cook, stirring frequently, until onions are translucent, 2-3 minutes. Stir in thyme and cook until fragrant, about 1 minute.
  3. Whisk in flour until lightly browned. Gradually whisk in milk, vegetable stock, reserved clam juice, bottled clam juice and bay leaf. Cook, stirring constantly, until slightly thickened. Stir in potatoes.
  4. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.
  5. Stir in half and half and clams and heat through. Season to taste with salt and pepper.
  6. If chowder is too thick, add more half and half until desired consistency is reached.
  7. Ladle into bowls, garnish with bacon and parsley. Serve with oyster crackers, if desired.

https://www.cutco.com/learn/easy-clam-chowder