Classic Clam Chowder Recipe

This classic clam chowder recipe is a creamy and rich soup that is perfect for a comforting meal. Made with tender clams, potatoes, onions, and a creamy broth, this chowder is packed with flavor and will warm you up from the inside out. It's a traditional American dish that is often enjoyed on the coasts, especially in New England. With just a few simple ingredients and easy-to-follow instructions, you can make this delicious clam chowder in no time. Serve it with crusty bread or oyster crackers for a satisfying meal.

Ingredients

• 3 slices bacon, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 2 cups clam juice
• 2 cups potatoes, peeled and diced
• 1 cup heavy cream
• 2 cans (6.5 oz each) minced clams, undrained
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Directions

1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove bacon and set aside, leaving the bacon drippings in the pot.
2. Add the diced onion to the pot and cook until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
3. Sprinkle flour over the onions and garlic. Stir well to coat.
4. Slowly whisk in the chicken broth and clam juice, making sure there are no flour lumps.
5. Add diced potatoes, bay leaf, salt, and pepper. Bring to a simmer and cook until potatoes are tender, about 15 minutes.
6. Stir in the heavy cream and undrained minced clams. Cook for an additional 5 minutes, or until heated through.
7. Remove the bay leaf and season with additional salt and pepper if needed.
8. Serve the clam chowder hot, garnished with crispy bacon and chopped parsley.

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