Ingredients:

  • 4 slices bacon, diced (115g)
  • 1 medium yellow onion, chopped (150g)
  • 2 celery stalks, chopped (100g)
  • 2 cloves garlic, minced (6g)
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Old Bay seasoning
  • 4 tablespoons (2 oz) unsalted butter, melted (57g)
  • 1/4 cup all-purpose flour (30g)
  • 4 cups clam juice (1 liter)
  • 2 cups milk, whole or 2% (480 ml)
  • 1 cup heavy cream (240 ml)
  • 2 medium Yukon Gold potatoes, peeled and diced (400g)
  • 1 bay leaf
  • Salt to taste
  • 2 (10 ounce) cans minced clams, undrained (567g)
  • 1/4 cup fresh parsley, chopped (loosely packed) (5g)
  • Optional: oyster crackers for serving

Instructions:

  1. Cook diced bacon in the Dutch oven over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving bacon fat in the pot.
  2. Add onion and celery to the pot with the bacon fat. Sauté until softened, about 5-7 minutes. Add garlic, thyme, Old Bay seasoning and pepper; cook for 1 minute more, until fragrant.
  3. Melt butter with vegetable mixture and sprinkle the flour over the vegetables. Cook, stirring constantly, for 1-2 minutes to create a roux. Be careful not to burn!
  4. Gradually whisk in the clam juice, scraping the bottom of the pot to release any browned bits. Add the milk and heavy cream. Stir well to combine.
  5. Add the diced potatoes and bay leaf to the pot. Bring to a simmer, then reduce heat and cook until potatoes are tender, about 15-20 minutes.
  6. Stir in the canned clams with their juice and the reserved bacon. Heat through, but do not boil. Boiling will make the clams rubbery.
  7. Season with salt to taste. Remove the bay leaf. Garnish with fresh parsley and serve hot with oyster crackers, if desired. Enjoy your clam chowder recipe!