So I have this pet peeve with most clam chowders. I feel like the vast majority of them lack clamminess
(the flavor, not the sweatiness. That would be gross) or really any flavor at
all. Most honestly just taste like thickened
milk. If I wanted thickened milk I
would just……never mind. I hate milk so I
would never EVER want thickened milk so that argument is dumb. But if I’m going to eat clam chowder it sure
as hell better taste like a clam!
To achieve what is (to me) the perfect clam chowder, the key
is to decrease the dairy to only a cup of milk and upping the clam flavor by
using mostly clam juice in its place. So
how do you get a rich tasting soup without cream and just a single cup of milk? Bacon!
And lots of it. I use a whole
pound (I chuckle at recipes that call for 3 slices…..I could never stop at
that!) The bacon adds richness and flavor without overpowering the clams because
of the clam juice.
One of my sisters is a self-proclaimed clam chowder hater
and even she likes my recipe. Give it a
go yo!
Creamy Clam Chowder (That tastes like more than just thick
milk!)
5 stalks celery, small diced (about 2 cups)
1 medium onion, small diced
4 large russet potatoes (about 2 ½ lbs.) peeled and medium
diced
1 lb. bacon, cubed
4- 8oz bottles clam juice
3- 6.5oz cans chopped clams
2 cloves of garlic, minced
¾ c. flour
2 tsp. Worcestershire sauce
¾ tsp. dried thyme
1 cup milk (plus a little more in case you want it thinner)
4 tsp. Kosher salt
Black pepper
Few dashes hot sauce (optional)
Over medium low heat, render the bacon until crisp. Remove with slotted spoon and let drain on
paper towels, leaving the fat in the pan.
Add the onion and celery and sweat until soft and translucent. Stir in the minced garlic. Stir in flour to form a roux and let cook
about 30 seconds, not allowing the roux to brown. Slowly pour in all the clam juice, a cup of
milk, and the 3 cans of clams whisking to incorporate it smoothly into the roux
and vegetable mixture. Add in the cubed
potatoes and let it cook over medium low heat, letting it come up to a boil slowly
as to let the potatoes cook all the way through and the liquid thicken. Stir often as to avoid sticking at the bottom
of the pan. Stir in the thyme, Worcestershire
sauce, salt, black pepper, and crisped bacon (reserving some if you like to garnish each serving). Add a few
dashes of hot sauce as desired (I like a little bit in mine)
* If the chowder become too thick you can add more milks as
needed to reach the desired consistency
