I love this clam chowder because it tastes fresh. It is better the next day which makes it a great make ahead!
- 6 slices lean bacon cut into 1/2″ strips
- 2 medium carrots sliced into thin rings or half rings
- 2 celery ribs finely diced
- 1 small onion finely diced
- 4 Tbsp all purpose flour, or tapioca flour
- 1 cup low sodium chicken broth or stock
- 4 small cans chopped clams with their juice (Bumble Bee brand)
- 1 bay leaf
- 1 1/2 tsp Worcestershire sauce
- 1/2 tsp dried thyme, crushed with your fingers
- 1 1/4 tsp kosher salt and 1/4 tsp black pepper or to taste
- 1 or 2 – 8 oz. bottles clam juice (Bumble Bee brand) SEE NOTE
- 2 lbs potatoes
- 1 1/4 cups whole milk
- 1/4 cup cream
- cilantro for garnish
Heat a large pot or dutch oven over med/high heat and add the chopped bacon.
Sauté, stirring occasionally until browned and crisp then transfer to paper towel lined plate.
Keep 3 Tbsp of bacon grease in the pot.
Add prepared carrots, onion and celery, and continue cooking over med/high heat, stirring occasionally until soft and golden (7-8 min).
Sprinkle in flour, and saute another minute, stirring constantly.
Add chicken broth, juice from clams (but not clams yet), bay leaf, Worcestershire, thyme, bottled clam juice, salt and pepper.
Bring soup to a light boil.
While soup is heating up, small dice potatoes, no bigger than 1/4″
Add potatoes to pot with milk and cream.
Bring to a boil, reduce heat and lightly simmer, uncovered, until potatoes are easily pierced with a fork (about 20 min).
Chop up any large clams from cans. Add to soup.
If you can, let soup set for 1 hour for flavors to develop, or even better, wait until the next day.
NOTES:
If you like a more “clammy” taste, use 2 bottles of clam juice, reducing one by half separately on stove top before adding.
Soup will thicken as it cools.
Use chicken stock if you need to thin.
Season to taste with salt and pepper.
To serve, garnish with fresh cilantro.
