Ingredients
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3 cups chopped clams (fresh or canned)
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1 cup clam juice (from canned clams or bottled)
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4 slices turkey bacon, chopped (traditionally salt pork or regular bacon)
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1 medium onion, diced
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2 stalks celery, chopped
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3 medium potatoes, peeled and diced
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3 tablespoons all-purpose flour
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3 cups whole milk
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1 cup heavy cream
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2 tablespoons unsalted butter
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Salt and black pepper, to taste
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1 bay leaf (optional)
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1 teaspoon dried thyme (or fresh)
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Chopped parsley, for garnish
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Oyster crackers or crusty bread, for serving
Instructions
Step 1: Prepare the Ingredients
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Dice all vegetables and potatoes ahead of time.
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If using fresh clams, steam them and chop finely.
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Reserve clam juice.
Step 2: Cook the Base
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In a large pot over medium heat, add chopped turkey bacon.
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Cook until golden and slightly crispy.
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Add butter, then stir in diced onions and celery.
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Sauté until soft and fragrant (5–7 minutes).
Step 3: Thicken the Chowder
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Sprinkle flour over the mixture and stir continuously for about 2 minutes to eliminate the raw flour taste.
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Slowly pour in clam juice while stirring to create a thickened base.
Step 4: Add Potatoes and Simmer
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Add diced potatoes, thyme, bay leaf, and enough water or additional clam juice to cover the potatoes.
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Bring to a boil, then reduce heat and simmer until potatoes are fork-tender (10–15 minutes).
Step 5: Stir in Dairy
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Pour in milk and cream. Stir to combine.
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Do not boil. Keep on low to medium-low heat to prevent curdling.
Step 6: Add Clams
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Stir in chopped clams during the last 5 minutes of cooking.
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Simmer gently until everything is heated through and flavors have melded.
Step 7: Finish and Serve
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Taste and adjust salt and pepper.
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Remove bay leaf.
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Garnish with parsley.
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Serve with oyster crackers or warm crusty bread.