Clam Chowder
A creamy American soup with clams, crispy bacon, and potatoes — a New England coastal classic, thickened with a flour roux and flavored with thyme and bay leaf.
Ingredients
- canned clams (in their own juice)400 g
- bacon120 g
- onion1 pcs
- celery2 stalks
- garlic2 cloves
- wheat flour3 tbsp
- water400 ml
- potato500 g
- bay leaf1 leaf
- dried thyme1 tsp
- cream 33%300 ml
- milk300 ml
- salt1 to taste
- black pepper1 to taste
- fresh parsley2 tbsp
Instructions
Cut the bacon into small cubes, dice the onion and celery finely, mince the garlic, and cut the potatoes into 1.5–2 cm cubes.
In a large heavy-bottomed pot, fry the bacon over medium heat for 8–10 minutes until crispy, then remove with a slotted spoon onto a paper towel, leaving 2 tbsp of the rendered fat in the pot.
In this fat, sauté the onion and celery for 6–8 minutes until soft, add the garlic and cook for another 1 minute, stirring.
Stir in the flour and cook for 1–2 minutes over medium heat, stirring constantly — this is the thickener for the chowder.
Pour in the water together with the liquid from the canned clams in a thin stream, stirring constantly to avoid lumps. Add the bay leaf, thyme, and diced potatoes.
Bring to a boil, reduce the heat to low, cover, and simmer for 15–18 minutes until the potatoes are tender. Remove the bay leaf.
Add the clams, cream, and milk, and warm through over low heat for 5 minutes without letting it boil, so the cream doesn't curdle.
Return the fried bacon to the pot, season with salt and pepper to taste. Serve hot, sprinkled with fresh parsley.
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