Freelance Contributor
Lauren Miyashiro is the former Food Director of Delish. She graduated culinary school in 2016 and mastered the art of the Crunchwrap in 2017.
Summers by the seaside call for this classic clam chowder.
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- Yields:
- 4
- Prep Time:
- 30 mins
- Total Time:
- 30 mins
Ingredients
- 4
slices bacon, cut into 1/2" pieces
- 2 tbsp.
unsalted butter
- 1
onion, finely chopped
- 2
stalks celery, finely chopped
- 3
cloves garlic, grated
- 1/4 c.
all-purpose flour
- 1
(8-oz.) bottle clam juice
- 1 c.
(or more) half-and-half
- 1 c.
vegetable broth
- 2
russet potatoes, peeled, finely chopped
- 3
sprigs thyme
- 1
bay leaf
- 2
(6.5-oz.) cans chopped clams
Kosher salt
Freshly ground black pepper
- 3 tbsp.
finely chopped chives
Oyster crackers, for serving
Directions
- Step 1In a large pot over medium heat, cook bacon, stirring occasionally, until crispy. Drain bacon on paper towels, leaving bacon fat in pot.
- Step 2Add butter to pot and melt over medium heat, then add onion and celery. Cook, stirring occasionally, until tender, about 5 minutes. Stir in garlic and flour and cook until garlic is fragrant and flour turns pale golden, about 1 minute.
- Step 3Add clam juice, half-and-half, and broth, whisking constantly until combined. Stir in potatoes, thyme, and bay leaf and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 10 minutes.
- Step 4Add clams and cook until heated through, about 2 minutes; season with salt and pepper. If chowder is too thick, gradually stir in more half-and-half until you reach your desired consistency. Discard thyme and bay leaf.
- Step 5Top with bacon and chives. Serve with crackers alongside.
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