Clam Chowder

Clam Chowder A hearty, creamy, and flavorful soup that brings the taste of the sea to your table. Perfect for cold days or when you're craving comfort food, this New England classic is sure to impress family and friends. Ingredients 2 dozen fresh clams (or 2 cups canned clams with juice) 4 slices of bacon, diced 1 medium onion, finely chopped 2 medium potatoes, peeled and cubed 2 cups heavy cream 1 cup milk 1 cup chicken or clam broth 1 stalk celery, chopped 2 tbsp all-purpose flour 2 tbsp butter Salt and pepper, to taste Chopped parsley (for garnish) Instructions Prepare the clams: If using fresh clams, scrub them clean and steam until they open. Remove the clams from their shells and chop; reserve the juice, straining to remove sand. Cook the base: In a large pot, sauté bacon until crisp. Remove bacon and set aside, leaving drippings. Add butter, then sauté onions and celery until soft. Stir in flour to form a roux. Simmer the soup: Gradually add broth and reserved clam juice, whisking to combine. Add potatoes and cook until tender, about 10 minutes. Stir in milk, cream, and clams; simmer gently for 5 minutes. Serve and garnish: Ladle into bowls, top with crispy bacon and parsley. Serve hot with crusty bread. Cooking Tips Fresh clams are ideal, but canned clams save time and still taste great. For a thicker chowder, blend half of the soup before adding the clams. Season last: Clam juice and bacon can be salty, so adjust salt at the end. Elevate the flavor: Add a pinch of thyme or bay leaf during simmering. Enjoy this clam chowder as a warming meal or starter—it’s guaranteed to bring smiles to your table!