Classic Bacon Clam Chowder 🥣🥓

A truly comforting and creamy homemade clam chowder, packed with flavor and the perfect crispy bacon crunch. Perfect for a cozy meal!

🛒 Ingredients

For the Base & Sauté:

• 4 slices of Bacon (diced).

• Butter (as needed).

• 4 cloves Garlic (minced or smashed).

• 1 Onion (chopped).

• Celery (2 stalks, chopped).

• Flour (2 tablespoons, for thickening).

For the Clams and Broth:

• Fresh Clams (Generous amount for the soup and for serving on the side, if desired).

• Reserved Clam Juice (from steaming the clams).

• Water (A little, if needed).

Vegetables & Seasonings:

• Potatoes (Peeled and diced).

• Salt (To taste).

• Ground Black Pepper (To taste).

• Cayenne Pepper (To taste, for a hint of spice).

• Garlic Powder.

• Fresh Thyme (A few sprigs).

• 1 Bay Leaf.

For the Creamy Finish:

• ½ cup Half & Half (or light cream).

• Crispy Bacon (the cooked bacon, crumbled).

• Cooked Clams (optional, for serving on the side).

🔪 Instructions

1. Cook the Bacon In a large pot over medium heat, cook the 4 slices of bacon until crispy. Remove the bacon and set it aside (you will use this at the end). Keep the rendered bacon grease in the pot.

2. Extract Clam Juice In the same pot, add some fresh clams and a splash of water (or just steam if they have enough moisture). Cover and steam until they open. Remove the opened clams, strain, and set aside the liquid (this is your clam juice). Chop the meat from the clams that opened for the soup.

3. Sauté the Base Add a bit of butter to the pot (if necessary). Add the chopped garlic, onion, and celery. Sauté until the vegetables are soft and translucent.

4. Thicken the Sauce Sprinkle the flour over the vegetables and stir for 1-2 minutes to cook out the raw flavor. Slowly whisk in the reserved clam juice, stirring constantly to prevent lumps until the mixture begins to thicken. Add a little water if the consistency is too dense.

5. Simmer the Soup Incorporate the diced potatoes, salt, black pepper, cayenne pepper, garlic powder, thyme, and bay leaf. Cover the pot and simmer for about 15 minutes, or until the potatoes are tender.

6. The Creamy Finish Uncover the pot. Stir in the chopped clam meat and the Half & Half (or light cream). Heat gently without letting the soup come to a rolling boil. Just before serving, stir in most of the crumbled crispy bacon.

7. Serve Serve hot in bowls, sprinkle with the remaining bacon, and accompany with whole steamed clams and crackers on the side, if desired.