Best Clam Chowder

Soup • Sea Food

Serving size: 6

Prep time: 25 mins

Cook time: 35 mins

8 bacon strips (divided)
2 Tbsp. butter
2 celery ribs (chopped)
1 leek (finely chopped (or 1 shallot))
1 large onion (chopped)
2-3 garlic cloves (minced)
3-4 small unpeeled potatoes (red potatoes or Yukon gold) (cubed into 1/2-inch pieces (optional to peel))
2 cups broth (chicken or vegetable)
½ teaspoon white pepper
½ teaspoon salt
½ teaspoon dried thyme
⅓ cup all-purpose flour
2 cups half-and-half (divided)
3 cans 6-1/2 ounces each of chopped clams (undrained)
Bay leaf
Chopped fresh chives or green onions (for garnish)
optional: 4 chopped carrots

1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Add butter to the drippings (you can spoon out some of the drippings if you don’t want to ues that much); saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until potatoes are tender.
2. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
3. Stir in clams and juice and remaining half-and-half; heat through (do not boil). Turn down to low heat; add the bay leaf. Cook for additional 2-3 minutes on low heat. Add in 4 strips of crumbled bacon.
4. Crumble the reserved 4 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives or green onions thinly sliced.

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