Delicious Creamy Clam Chowder

Ingredients

• 2 pounds (900g) fresh clams, scrubbed and cleaned 2 pounds (900g) fresh clams, scrubbed and cleaned
• 4 slices bacon, diced 4 slices bacon, diced
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 2 cups (470ml) clam juice 2 cups (470ml) clam juice
• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 bay leaf 1 bay leaf
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• 1/2 teaspoon smoked paprika 1/2 teaspoon smoked paprika
• Salt and black pepper to taste Salt and black pepper to taste
• Chopped fresh parsley for garnish Chopped fresh parsley for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 28g, 6g
• Protein: 24g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   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.
2. 2.
   Add the chopped onion to the pot and sauté until translucent. Stir in the minced garlic and cook for an additional minute.
3. 3.
   Add the diced potatoes, clam juice, bay leaf, thyme, and smoked paprika to the pot. Bring to a simmer and cook until the potatoes are tender, about 10-15 minutes.
4. 4.
   While the potatoes are cooking, steam the clams in a separate pot until they open. Discard any clams that do not open.
5. 5.
   Remove the clams from their shells and chop them into bite-sized pieces.
6. 6.
   Once the potatoes are tender, stir in the chopped clams and whole milk. Simmer for an additional 5 minutes.
7. 7.
   Season with salt and black pepper to taste. Remove the bay leaf.
8. 8.
   Serve the Creamy Clam Chowder hot, garnished with crispy bacon and chopped fresh parsley.

Treat your ingredients with care...

• Clams — Make sure to scrub and clean the clams thoroughly before cooking to remove any sand or grit. Discard any clams that do not open during steaming.

Tips & Tricks

• For a smokier flavor, you can use smoked clams or add a few drops of liquid smoke to the chowder.
• If you prefer a thicker chowder, you can mash some of the cooked potatoes against the side of the pot to release their starch and thicken the broth.
• Serve the chowder with crusty bread or oyster crackers for a satisfying crunch.
• If you're unable to find fresh clams, you can use canned clams as a substitute. Drain and rinse them before adding to the chowder.
• Leftover chowder can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if needed to adjust the consistency.

Serving advice

Serve the Creamy Clam Chowder in warm bowls, garnished with crispy bacon and a sprinkle of fresh parsley. Accompany it with a side of crusty bread or oyster crackers for a complete and satisfying meal.

Presentation advice

To enhance the presentation, consider serving the chowder in bread bowls. Hollow out round bread loaves, ladle the chowder into the bread bowls, and garnish with crispy bacon and fresh parsley. This adds a rustic and visually appealing element to the dish.