Curl up and indulge in the most comforting bowl of soup you’ll ever make. Every bite of this clam chowder recipe is thick, smooth and will make you feel like you are in New England!
3Tablespoons all-purpose flour, plus 1-2 Tablespoons more for a slurry if needed
2cupschicken broth
2(6.5-ounce) canschopped clams, juices reserved
1bay leaf
2russet potatoes, peeled and chopped
2cupshalf-and-half, warmed
Kosher salt, to taste
Ground black pepper, to taste
2Tablespoonschopped fresh parsley
Instructions
In a large pot, cook the bacon over medium-high heat. Once cooked, remove and place on a paper towel-lined plate. Leave about 1/2 Tablespoon grease in the pot. Once cool, crumble and set aside for serving.
Add the butter, garlic, and onion, and cook 3 minutes, or until onions are translucent. Stir in thyme until fragrant, about 1 minute.
Whisk in the flour until browned, about 1 minute. Slowly whisk in chicken broth, reserved clam juice, and bay leaf. Whisk constantly until slightly thickened, about 1-2 minutes. Add the potatoes.
Bring to a light boil and reduce heat. Simmer 12 to 15 minutes, or until the potatoes are fork tender.
Stir in the half-and-half and clams 1 to 2 minutes, or until heated through. If the soup is too thin, make a slurry by whisking 1/2 cup soup into 1 to 2 Tablespoons flour or cornstarch in a separate bowl until smooth. Return the slurry to the soup and whisk until thickened. If the soup is too thick, add a little more half-and-half. Remove from heat and season with salt and pepper.
Top with bacon and parsley to serve.
Notes
Fresh clams: Use 1 to 2 heaping cups of chopped fresh clams (cleaned and steamed) with 1.5 cups of clam juice in place of the canned, if preferred. Store: This chowder will stay fresh in the refrigerator for about 3-4 days.