There’s something about a bowl of clam chowder that just feels like a warm hug from the New England coast. I remember my first taste of it on a chilly afternoon in Boston—creamy, rich, and oh so comforting. But, let’s be honest, sometimes it can feel a bit heavy, right? That’s where this lighter version comes into play, offering all the flavors you love without the post-chowder nap.
Steps
- Dice the bacon and cook it in a large stockpot over medium-high heat until crispy. Move the bacon to a plate, keeping about 2 tablespoons of bacon grease in the pot.
- Sauté the onion in the reserved bacon grease for about 5 minutes, stirring occasionally. Add the celery and garlic, cooking for another minute before mixing in the flour and cooking for an additional minute.
- Pour in the clam juice and stir to mix everything together. Add the milk, diced potatoes, bay leaf, Old Bay seasoning, thyme, and half of the bacon bits, stirring until combined.
- Reduce the heat to medium-low, cover the pot, and let it simmer for 10-15 minutes or until the potatoes are tender. Stir every few minutes to prevent sticking.
- Add the minced clams with their juices and the remaining bacon to the soup. Remove the bay leaf, taste, and adjust the seasoning with salt and pepper if needed.
- Serve the chowder warm, garnished with the leftover bacon bits and any other desired toppings like chives, hot sauce, or oyster crackers. Alternatively, store it in a sealed container in the refrigerator for up to 3 days.
Ingredients
- 4 slices bacon, diced
- 1 medium onion, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 (8-ounce) bottle clam juice
- 4 cups plain milk (such as 2% milk)
- 1 1/2 pounds Yukon gold or red potatoes, diced
- 1 bay leaf
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon dried thyme
- 2 (7-ounce) cans minced clams (including their juices)
- Sea salt and freshly-cracked black pepper to taste
- Optional toppings: chopped fresh chives or green onions, dash of hot sauce
FAQ
- Can I make this clam chowder gluten-free?
- Yes, you can make the chowder gluten-free by omitting the flour. Instead, mash or puree some of the potatoes to help thicken the soup.
- What can I use instead of bacon for a pescetarian version?
- You can skip the bacon and use extra butter or oil to sauté the veggies. Adding a bit more Old Bay seasoning can also enhance the flavor.
- How can I make this clam chowder spicier?
- To add some heat, consider incorporating hot sauce into the soup according to your taste preference.
- What if I can’t find Old Bay seasoning?
- If Old Bay seasoning isn’t available, you can substitute it with Cajun or Creole seasoning, or even Italian seasoning for a different flavor profile.
- How should I store leftover clam chowder?
- Store any leftover chowder in a sealed container in the refrigerator for up to three days.
Tips
- To make the chowder thicker without using flour, try mashing or pureeing some of the potatoes before adding the clams. This will help achieve the desired consistency while reducing the use of additional ingredients.
- If you prefer a pescetarian version, leave out the bacon and instead use extra butter or oil for sautéing the vegetables. You might also want to add a bit more Old Bay seasoning to enhance the flavor.
- For a spicier clam chowder, consider adding a dash of hot sauce either during cooking or as a garnish when serving. This will give your soup an extra kick.
- When sautéing the onion, celery, and garlic, ensure they are well-cooked and softened before adding the flour. This helps to meld the flavors and create a flavorful base for your clam chowder.
Equipment
- Large Stockpot: A sizable pot is essential for cooking the chowder properly.
- Slotted Spoon: Useful for removing the cooked bacon while leaving the grease in the pot.
- Potato Masher or Immersion Blender: Necessary if you choose to thicken the soup by mashing or pureeing the potatoes instead of using flour.
- Ladle: Helpful for serving the soup neatly into bowls.
