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Clam Chowder

Clam Chowder


Clam chowder takes me back to skiing Saturdays as a child. Warm soup like this after being on the slopes is as good as it gets.


  • 4 slices thick-cut bacon, diced
  • 1 yellow onion, diced
  • 3 celery ribs, diced
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • ½ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • ¼ cup all-purpose flour
  • 4 cups vegetable stock
  • 2 6 ounce cans choppec clams, juices drained and reserved
  • 2 cups diced Yukon Gold potatoes
  • 1½ cups heavy cream
  • ¼ cup chopped fresh flat-leaf parsley
  • oyster crackers, for serving


  1. In a large pot over medium high heat, add bacon. Saute until bacon is browned and fat is rendered. Remove bacon with a slotted spoon, leaving the bacon fat in the pan.
  2. Reduce heat to medium and add onion, celery, garlic, salt, pepper, thyme and bay leaves. Saute until vegetables are softened, about 10 minutes. Add flour and stir well, being sure the flour is absorbed into the vegetables and bacon fat. Saute for 3-5 minutes, until the flour smell has gone away.
  3. Turn heat to high and add vegetable stock, reserved clam juice and potatoes. Stir well and boil potatoes until tender and cooked through, about 12 minutes. Reduce heat to medium and add heavy cream, clams and parsley. Bring to a simmer and simmer for 10 minutes. Serve with oyster crackers.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup

Keywords: chowder, seafood, soup