Ingredients
Meat and Seafood
- 6 strips thick-cut bacon (can substitute salt pork)
- 3 (6.5 oz.) cans chopped clams (juices reserved)
- 8 oz. clam juice (additional)
Dairy
- 2 tablespoons butter
- 3 cups Half and Half
Produce
- 1 medium yellow onion (diced)
- 2 ribs celery (diced)
- 3 cloves garlic (minced)
- 1 ¼ lbs. potatoes (peeled and diced)
- Fresh parsley (for serving)
Pantry
- 1 teaspoon hot sauce (or ½ teaspoon Tabasco sauce)
- 1 teaspoon Worcestershire sauce
- 1/3 cup flour
- 1 cup chicken broth
- 1 chicken bouillon cube
- 1 bay leaf
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon pepper
Instructions
- Prep Work: Cook the bacon slowly in a 4.5-quart soup pot over low heat until crisp. Cut bacon strips in half for even cooking. Once cooked, transfer to a paper towel-lined plate, chop when cooled, and reserve 2 tablespoons of bacon drippings.
- Clean Pot: Wipe away any dark spots in the pot but leave the flavorful bacon remnants to enhance the soup’s taste.
- Sauté Vegetables: Add the reserved bacon drippings and butter to the pot over medium heat. Use a silicone spatula to clean the bottom and sides of the pot. Add diced onions and celery; cook and toss for 5-6 minutes until softened. Stir in minced garlic, hot sauce, Worcestershire sauce, and all dried seasonings. Cook for 1 minute to release aromas.
- Make Roux: Sprinkle in the flour and cook for 2 minutes, stirring constantly to eliminate the raw flour taste without browning it.
- Add Liquids: Gradually pour in chicken broth in small splashes while stirring continuously to prevent lumps and to scrape up any cooked bits from the pot. Follow by adding the half and half in the same manner, stirring to combine smoothly.
- Season the Broth: Stir in the chicken bouillon cube and add the bay leaf. Pour in the reserved clam juice from the canned clams as well as the additional 8 oz. clam juice. Stir well to incorporate all flavors.
- Simmer Soup: Bring the soup to a gentle boil, then reduce heat to maintain a simmer with light bubbling. Partially cover the pot and simmer for 20 minutes, stirring occasionally to prevent sticking.
- Add Potatoes: Add peeled and diced potatoes to the simmering soup. Return to a gentle bubble and cook for 20-25 minutes until potatoes are fork tender. After cooking, reduce heat to low.
- Finish with Clams: Stir in the chopped clams and allow them to heat through gently for about 5 minutes. Remove and discard the bay leaf.
- Serve: Ladle the chowder into bowls, garnish with chopped fresh parsley, freshly cracked pepper, and the reserved chopped bacon. Serve hot and enjoy.
Notes
- Substitute salt pork for bacon if preferred.
- Using half and half gives a creamy texture without being too heavy.
- Peeling potatoes ensures a smoother chowder consistency.
- Adjust hot sauce quantity to suit your spice tolerance.
- Reserve bacon drippings for added smoky flavor in the base of the soup.
- Cook the flour long enough to eliminate raw flavor but avoid browning to maintain chowder’s light color.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
