Classic Clam Chowder
Classic clam chowder is easy to make and takes full advantage of fresh, delicious seafood. Made with clams, bacon, potatoes, veggies, and spices.
- Serves: 4 persons
- 2slices bacon
- 2tablespoons butter
- 2celery stalks
- 1small onion
- ½teaspoon kosher salt, plus more to taste
- 2large potatoes
- 2tablespoons all-purpose flour
- 1cup broth or clam juice
- 1 ½cups milk
- 1 ½pounds fresh clams
- Freshly ground black pepper, for garnish
Step 1Gather the ingredients.
Step 2Finely chop bacon. Heat a medium pot over medium-high heat, add butter, and once butter is melted, add bacon. Cook, stirring now and again until bacon renders its fat. Adjust heat so butter doesn't brown.
Step 3Meanwhile, finely chop celery and onion. Add to bacon and season with salt. Cook, stirring once in a while, until vegetables are soft, about 3 minutes.
Step 4Peel and chop potatoes. Once vegetables are soft, sprinkle with flour. Cook, stirring until flour smells a bit like pie crust—that will let you know that it is cooked and also help prevent chowder from having a raw flour flavor—about 2 minutes.
Step 5Add potatoes, broth, and milk. Bring to a simmer and cook until potatoes are very tender, 10 to 15 minutes.
Step 6Either shuck raw clams or heat a large pot over high heat. Add 1/4 to 1/2 cup water to pot. It should sizzle immediately. Add clams, cover, and cook until all clams are open—3 to 5 minutes.
Step 7Lift clams out of pot. Use a fork or small tongs to pull clams out of their shells. Discard shells. Strain clam cooking liquid through several layers of cheesecloth or a clean kitchen towel to make sure any grit is left behind. Add strained cooking liquid to chowder.
Step 8Once potatoes are tender, add clams and simmer until clams are cooked through, about 5 minutes for raw shucked clams and just 1 to 2 minutes for the steamed-opened clams.
Step 9Taste chowder and add more salt to taste. Serve hot, topped with pepper, if you like.