New England-Style Clam Chowder
This rich clam chowder, inspired by Myriam’s bold flavors, combines crispy bacon, tender potatoes, and briny clams in a creamy, peppery broth. Perfect for cozy nights, served in homemade sourdough bowls.
Ingredients
Instructions
Begin by preparing a roux: carefully whisk together the flour and milk until the mixture is completely smooth and free of lumps. Set it aside.
In a large stockpot, bring the clam juice, water, bouillon, and diced potatoes to a boil. Once it reaches a rolling boil, reduce the heat and let it simmer gently so the potatoes can soften and the flavors begin to come together.
While the broth is simmering, heat a second pot (about 4–5 quarts) over medium heat. Melt the butter and add the reserved bacon drippings. When the fats are hot and slightly sizzling, stir in the chopped onion and minced garlic. Sauté until the onion turns soft, translucent, and fragrant. Add the cooked bacon, then pour in the roux along with the half-and-half. Stir thoroughly to combine everything into a smooth, creamy base.
Next, carefully transfer the creamy mixture into the first pot with the simmering potatoes and broth. Stir well so the two components combine evenly. Add the chopped clams and season generously with salt and freshly cracked black pepper. Allow the chowder to continue simmering until it thickens to your desired consistency. The longer it cooks, the richer and more concentrated the flavor will become.
Serve hot and enjoy. I served mine in homemade sourdough bread bowls that I baked the week before—it took several days to prepare, but it was worth the effort. Everyone in the family gave it a thumbs-up, especially considering it was my first attempt. My only regret: I forgot to take pictures before it was all gone.
Chef's Tips
- Don’t rush the roux. Whisk until it’s perfectly smooth—any lumps now will stay in the final chowder.
- Simmer, don’t boil. Once everything is combined, gentle heat helps the chowder thicken naturally and prevents curdling.
- Use fresh bacon drippings. It adds depth and smokiness. If you don’t have any, a dash of smoked paprika is a great substitute.
- Taste after adding clams. The clam juice is already salty, so adjust seasoning only at the end.
- For extra richness: add a small splash of heavy cream right before serving.
- For a thinner chowder: add a bit of warm water or broth until the texture is right for you.
- If you like thicker chowder: simmer longer, stir often, and resist adding extra flour.
- Optional add-ins: a pinch of thyme, diced celery, or a dash of white wine to deglaze the pan.
- Bread bowls are perfect. If serving in sourdough bowls, toast the inside lightly—prevents sogginess and adds crunch.
- Even better the next day. The flavors tighten and deepen after resting overnight.
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