Tavern-Style Clam Chowder

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Savor the rich and creamy flavor of this classic Tavern-Style Clam Chowder. Fresh clams, crispy bacon, and tender vegetables are cooked together in a hearty broth, then blended with heavy cream and milk for a luxurious texture. Garnished with golden fried whole belly clams and a sprinkle of fresh parsley, this chowder is perfect for any occasion.

Author: Don Nicholas
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: Serves 6-8 1x
Category: Soups

Ingredients

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2 dozen fresh clams
4 cups water
4 slices thick-cut bacon, diced
1 large onion, finely chopped
2 cloves garlic, minced
2 cups diced celery
2 cups diced carrots
4 cups diced potatoes (Yukon Gold or red)
1 cup mashed potatoes (buttery and seasoned)
4 cups heavy cream
2 cups whole milk
2 teaspoons fresh thyme, chopped
Salt and pepper to taste
Whole belly clams (for garnish)
Fresh parsley, chopped (for garnish)

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Instructions

Prepare the Clams: Rinse the clams thoroughly. In a large pot, bring 4 cups of water to a boil. Add the clams and cover. Steam until the clams open, about 5-7 minutes. Remove the clams and reserve the clam broth. Remove the clams from their shells and chop roughly. Set aside.
Cook the Bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
Sauté the Vegetables: Add the chopped onion and garlic to the pot with the bacon fat. Sauté until the onions are translucent. Add the celery and carrots, and cook for another 5 minutes until they begin to soften.
Cook the Potatoes: Add the diced potatoes and the reserved clam broth to the pot. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
Combine Ingredients: Stir in the mashed potatoes, heavy cream, and whole milk. Add the chopped clams, fresh thyme, and the cooked bacon. Season with salt and pepper to taste. Simmer gently for another 10 minutes, stirring occasionally.
Garnish and Serve: In a separate pan, fry the whole belly clams until golden brown and crispy. Ladle the chowder into bowls, top each with a whole belly fried clam, and sprinkle with fresh parsley.

Find it online: https://foodgardening.mequoda.com/articles/the-best-clam-chowder-in-new-england/