Creamy and flavorful Wilma's Clam Chowder

Try this creamy and flavorful Wilma's Clam Chowder recipe, made with fresh clams, potatoes, bacon, and aromatic herbs. This comforting soup is perfect for chilly days and can be prepared in just 40 minutes.

Ingredients

• 2 pounds fresh clams, scrubbed and rinsed
• 4 slices bacon, diced
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 2 cloves garlic, minced
• 3 cups potatoes, peeled and diced
• 2 cups chicken broth
• 2 cups whole milk
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley

Directions

1. In a large pot, cook the bacon until crisp over medium heat. Remove the bacon and set aside, leaving the drippings in the pot.
2. Add the onion, celery, and garlic to the pot and cook until softened, about 5 minutes.
3. Add the potatoes, chicken broth, milk, bay leaf, thyme, salt, and black pepper to the pot. Bring to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
4. While the chowder is simmering, melt the butter in a small saucepan. Stir in the flour and cook for 1-2 minutes until lightly browned. Gradually whisk in 1 cup of the hot chowder liquid until smooth. Pour the mixture back into the pot and stir to combine.
5. Add the clams to the pot, cover, and cook for 5-7 minutes, or until the clams have opened. Discard any clams that do not open.
6. Remove the bay leaf and ladle the chowder into bowls. Sprinkle with the cooked bacon and fresh parsley before serving.

Interesting Facts