Clam Chowder Recipe

Clam chowder, particularly New England clam chowder, is a classic American soup that has roots dating back to the early 18th century. It’s particularly associated with the northeastern United States, especially Boston and the New England region. Talking about being raised near the sea/ocean.

Ingredients:

• 2 cups fresh clams, shucked, and their juice
• 4 slices bacon, chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 cups potatoes, diced into small cubes
• 1 cup clam juice (reserved from the shucked clams)
• 1 1/2 cups milk
• 1 1/2 cups heavy cream
• 3 tablespoons all-purpose flour
• 2 tablespoons butter
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Clams:
   • Shuck the clams, saving the juice. Coarsely chop the clams and set them aside, along with the reserved clam juice.
2. Cook the Bacon and Vegetables:
   • In a large pot, cook the chopped bacon over medium heat until it becomes crisp. Remove the bacon and set it aside.
   • In the same pot, add the chopped onion and cook until it becomes translucent. Add the minced garlic and sauté for another minute.
   • Stir in the diced potatoes and cook for about 5 minutes.
3. Create the Chowder Base:
   • In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously to create a roux. Cook for a few minutes until the roux turns a light golden color.
   • Slowly pour in the clam juice, milk, and heavy cream, whisking constantly to avoid lumps. Bring the mixture to a gentle boil, stirring frequently until it thickens.
4. Combine and Simmer:
   • Add the cooked roux mixture to the pot with the potatoes, onions, and garlic. Stir to combine.
   • Add the chopped clams and half of the cooked bacon into the chowder. Season with salt and pepper to taste.
   • Allow the chowder to simmer on low heat for about 20-25 minutes until the potatoes are tender.
5. Serve:
   • Ladle the clam chowder into bowls. Garnish with the remaining cooked bacon and chopped parsley.
6. Enjoy:
   • Serve the clam chowder hot, accompanied by crusty bread or oyster crackers.