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–+ servings

My Best Clam Chowder

This creamy clam chowder is loaded with clams, potatoes, and carrots in a savory broth with a splash of red wine vinegar for extra flavor.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Soup
Cuisine: American, New England
Ingredients Method

Ingredients
  

  • 4 slices thick-cut bacon diced
  • 1 medium onion chopped
  • 2 stalks celery diced
  • 2 carrots peeled and diced
  • 2 cups cubed russet potatoes
  • 3 tablespoons all-purpose flour
  • 4 cups bottled clam juice
  • 2 cups water
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves
  • 2 cups chopped fresh clams or 2 cans, drained
  • 1 cup heavy cream
  • 2 tablespoons red wine vinegar
  • Salt and freshly ground black pepper to taste
  • Chopped parsley for garnish

Method
 

  1. In a large pot over medium heat, cook bacon until crisp. Remove with a slotted spoon and set aside, leaving rendered fat in the pot.
  2. Add onion, celery, and carrots. Sauté until softened, about 5 minutes.
  3. Stir in potatoes and flour, cooking 2 minutes to eliminate raw flour taste.
  4. Slowly whisk in clam juice and water. Add bay leaf and thyme. Bring to a gentle simmer.
  5. Cook until potatoes are tender, about 15 minutes, stirring occasionally.
  6. Stir in clams and cream. Heat through without boiling.
  7. Season with red wine vinegar, salt, and pepper. Remove bay leaf.
  8. Ladle into bowls, sprinkle crispy bacon and parsley on top. Serve hot.
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