Clam Chowder

Ingredients

• 4 slices thick-cut bacon, diced
• 1 medium yellow onion, diced
• 2 celery ribs, diced
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 3 bottles (8 oz each) clam juice
• 1 cup low-sodium chicken broth
• 1 1/2 lb Yukon Gold potatoes, diced
• 1 tsp dried thyme
• 1 bay leaf
• 3 cans (6.5 oz each) chopped clams, drained with liquid reserved
• 1 cup heavy cream
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Chopped parsley and oyster crackers, for serving

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Cook the diced bacon in a heavy pot over medium heat until crisp and its fat has rendered, then move the bacon to a plate while keeping 2 tablespoons of fat in the pot.
2. Step 2.Add the onion and celery to the rendered fat and cook for 6 minutes until softened, then stir in the garlic and cook only until fragrant.
3. Step 3.Sprinkle the flour over the vegetables and stir for 1 minute, coating every piece and scraping the bottom so the thickener cooks without scorching.
4. Step 4.Gradually whisk in the bottled clam juice, reserved canned-clam liquid, and chicken broth until smooth, then add the potatoes, thyme, and bay leaf.
5. Step 5.Bring the chowder to a gentle simmer, partially cover, and cook for 15 to 18 minutes until the potatoes are fork-tender but have not broken apart.
6. Step 6.Lower the heat, stir in the cream, and warm for 3 minutes without boiling so the broth stays smooth and the potatoes retain their shape.
7. Step 7.Add the drained clams and most of the bacon, then cook for only 2 to 3 minutes until the clams are heated through because prolonged cooking makes them rubbery.
8. Step 8.Remove the bay leaf, taste and adjust salt and pepper, then serve with parsley, the remaining bacon, and oyster crackers for a crisp finish.