A creamy and hearty clam chowder made with tender clams, potatoes, and a rich, flavorful broth. Perfect for a cozy meal on a chilly day.
Preparation time
20min
Cooking time
30min
Ingredients
6 Servings
- 100 g bacon
- black pepper
- 50 g butter
- 2 stalks celery
- 250 ml clam juice
- 500 g clams
- 250 ml cream
- 30 g flour
- 500 ml milk
- 1 onion
- 1 tbsp parsley
- 3 potatoes
- salt
Directions
Step 1
In a large pot, cook the bacon over medium heat until crisp. Remove the bacon and set aside, leaving the bacon fat in the pot.
Step 2
Add the onion and celery to the pot and cook until softened, about 5 minutes.
Step 3
Add the butter to the pot and let it melt. Stir in the flour to make a roux, cooking for about 2 minutes.
Step 4
Gradually add the milk, stirring constantly to avoid lumps. Cook until the mixture thickens.
Step 5
Add the potatoes, clam juice, and chopped clams. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
Step 6
Stir in the cream and cooked bacon. Season with salt and black pepper to taste. Cook for an additional 5 minutes to heat through.
Step 7
Serve hot, garnished with fresh parsley.