This creamy smoked bacon and clam chowder is a cozy bowl of comfort that marries the smoky richness of bacon with the briny sweetness of clams. It's perfect for a chilly evening or anytime you're craving something hearty and satisfying.
Smoked bacon brings a deep, savory smokiness that forms the flavor base of the chowder. Onion, garlic, and celery are the classic aromatic trio that add depth and a hint of sweetness. Potatoes lend heartiness and help thicken the chowder naturally. Chicken broth provides a savory backdrop, while heavy cream and whole milk create the luscious, creamy consistency. Flour acts as a thickener, ensuring the chowder is perfectly velvety. Chopped clams are the star, offering briny, oceanic notes. Salt, pepper, and a bay leaf enhance the flavors, and fresh parsley brings a touch of brightness.
Serve this chowder with a crusty baguette or sourdough bread to soak up all the creamy goodness. A crisp green salad with a tangy vinaigrette complements the rich flavors perfectly.
Start by frying up the smoked bacon in a large pot over medium heat until it’s crispy. This will take about 5-7 minutes. Once done, remove the bacon and set it aside, but make sure to leave those flavorful drippings in the pot.
Next, add the onion, garlic, and celery to the pot. Sauté them in the bacon drippings until they soften, which should take around 5 minutes. Stir in the flour and cook for another 2 minutes to get rid of the raw flour taste.
Gradually whisk in the chicken broth, clam juice, heavy cream, and milk until everything is smooth and well combined. Add the potatoes, bay leaf, and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to simmer gently. Cook this for about 20 minutes or until the potatoes are tender.
Stir in the clams and let it cook for an additional 5 minutes to heat them through. Don’t forget to remove the bay leaf before serving. Ladle the chowder into bowls and top with the crumbled bacon and a sprinkle of parsley.
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