How to make it
6 steps. Take it one step at a time.
Cook the diced bacon
In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp. Use a slotted spoon to remove bacon bits and set aside, leaving the rendered fat in the pot.
8 minAdd the butter to the pot
Add the butter to the pot with the bacon fat. Once melted, stir in the onion and celery. Sauté until the onion is translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
6 minSprinkle the flour
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste without browning it.
2 minSlowly pour in the clam juice while whisking
Slowly pour in the clam juice while whisking to prevent lumps. Add the cubed potatoes, thyme, and bay leaf. Bring to a gentle boil, then reduce heat to low and simmer for 15-20 minutes, or until potatoes are tender.
20 minStir in the heavy cream and the chopped clams
Stir in the heavy cream and the chopped clams. Cook for another 5 minutes until the clams are heated through and the chowder is creamy. Season with salt and black pepper to taste. Discard the bay leaf before serving.
5 minServe hot, topped
Serve hot, topped with the reserved crispy bacon bits and oyster crackers if desired.
A little kitchen wisdom
For the best flavor, allow the chowder to sit for 10-15 minutes before serving. This allows the creamy base to thicken and the flavors to meld. Never let the soup reach a rolling boil once the cream is added to avoid curdling.
