Creamy Coastal Clam Chowder

Ingredients

• 2 pounds (900g) fresh clams 2 pounds (900g) fresh clams
• 4 slices bacon, diced 4 slices bacon, diced
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 2 stalks celery, finely chopped 2 stalks celery, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 cups (470ml) clam juice 2 cups (470ml) clam juice
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 2 cups (470ml) heavy cream 2 cups (470ml) heavy cream
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley or chives, for garnish Fresh parsley or chives, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 18g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Scrub the clams under cold water to remove any dirt or sand. Discard any clams with broken shells or that do not close when tapped.
2. 2.
   In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon fat in the pot.
3. 3.
   Add the chopped onion, celery, and minced garlic to the pot. Sauté until the vegetables are softened and fragrant.
4. 4.
   Pour in the clam juice and chicken or vegetable broth. Add the diced potatoes, bay leaf, and dried thyme. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender.
5. 5.
   While the potatoes are cooking, heat a separate large pot over medium-high heat. Add the clams and cover with a lid. Cook for 5-7 minutes, or until the clams have opened. Discard any clams that remain closed.
6. 6.
   Remove the clams from their shells, reserving a few whole clams for garnish if desired. Chop the clams into bite-sized pieces.
7. 7.
   Add the chopped clams, cooked bacon, and heavy cream to the pot with the potatoes. Simmer for an additional 5 minutes to allow the flavors to meld together.
8. 8.
   Season with salt and pepper to taste. Remove the bay leaf.
9. 9.
   Ladle the creamy coastal clam chowder into bowls and garnish with fresh parsley or chives. Serve hot and enjoy!

Treat your ingredients with care...

• Clams — Make sure to discard any clams with broken shells or that do not close when tapped. Scrub them thoroughly under cold water to remove any dirt or sand before cooking.
• Bacon — Dice the bacon into small pieces before cooking to ensure it crisps up evenly and adds flavor throughout the chowder.

Tips & Tricks

• For a smoky flavor, use smoked bacon instead of regular bacon.
• If you prefer a thicker chowder, mash some of the cooked potatoes against the side of the pot to release their starch and thicken the soup.
• Add a splash of white wine or a squeeze of lemon juice to brighten the flavors of the chowder.
• Serve the chowder with crusty bread or oyster crackers for a satisfying crunch.
• To make it spicier, add a pinch of cayenne pepper or a dash of hot sauce.

Serving advice

Serve the Creamy Coastal Clam Chowder hot in individual bowls. Garnish each bowl with a sprig of fresh parsley or chives for a pop of color and freshness. Accompany the chowder with crusty bread or oyster crackers for dipping and scooping.

Presentation advice

Present the Creamy Coastal Clam Chowder in a rustic-style bowl, allowing the creamy soup and chunks of clams to be the star of the show. Garnish with a sprinkle of fresh herbs and serve with a side of crusty bread or oyster crackers. For an elegant touch, serve the chowder in bread bowls.