Fancy Clam Chowder
Fancy Clam Chowder
Ingredients
For the Chowder Base
- 1 pound thick-cut bacon, cut into small pieces
- 2 onions, peeled and diced
- 2 carrots, peeled and diced
- 2 celery stalks, trimmed and diced
- 1 head garlic, crushed, peeled, and finely minced
- 1 tablespoon olive oil, as needed
- 2 tablespoons Kerrygold Irish butter
- 1/4 cup all-purpose flour
- 4 cups organic chicken bone broth
- 2 cups half & half
- 1 cup Snow's clam juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Cholula hot sauce
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fresh oregano, chopped
- 1 teaspoon paprika
- 1/2 teaspoon Tony Chachere's No Salt seasoning
- 1 teaspoon soy sauce
- 1/2 teaspoon salt, or to taste
For the Clams and Potatoes
- 2 pounds fresh littleneck clams, scrubbed clean
- 18 ounces canned chopped clams, drained, liquid reserved
- 10 ounces canned whole baby clams, drained, liquid reserved
- 2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
Instructions
- 1
Prepare the mirepoix and garlic: Peel and dice the onions, carrots, and celery. Crush, peel, and finely mince the garlic.
⏱️ 15 min
- 2
Prepare the bacon: Cut the thick-cut bacon into small, bite-sized pieces.
⏱️ 5 min
- 3
Cook the bacon: Place a large pot or Dutch oven over medium heat. Add the diced bacon and cook until fully cooked through and crispy. This should take about 8-10 minutes. Remove the crispy bacon from the pot using a slotted spoon, reserving it for garnish. Leave the bacon fat in the pot.
⏱️ 10 min
- 4
Sauté the mirepoix: Add the Kerrygold Irish butter to the bacon fat remaining in the pot. If there's not enough fat, add 1 tablespoon of olive oil. Add the diced onions, carrots, and celery (mirepoix) to the pot. Sauté for 8-10 minutes, or until the vegetables have softened, making sure to scrape the bottom of the pan to incorporate any browned bits of flavor.
⏱️ 10 min
- 5
Build the chowder base: Once the mirepoix has softened, add the minced garlic, Worcestershire sauce, Cholula hot sauce, fresh thyme, fresh oregano, paprika, Tony Chachere's No Salt seasoning, and soy sauce. Cook for 1 minute until fragrant.
⏱️ 1 min
- 6
Thicken the chowder: Sprinkle the all-purpose flour over the vegetables and stir continuously for 2 minutes to cook out the raw flour taste, creating a roux.
⏱️ 2 min
- 7
Add liquids: Gradually whisk in the organic chicken bone broth, half & half, and Snow's clam juice. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 5 minutes until it begins to thicken.
⏱️ 5 min
- 8
Cook the potatoes: Add the diced Yukon Gold potatoes to the chowder base. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
⏱️ 20 min
- 9
Add the clams: Increase the heat to medium-low. Add the fresh littleneck clams to the pot. Cover and cook for 5-7 minutes, or until the clams have opened. Discard any clams that do not open. Stir in the drained canned chopped clams and canned whole baby clams. Heat through for 2-3 minutes.
⏱️ 10 min
- 10
Season and serve: Taste the chowder and adjust seasoning with salt as needed. Ladle the fancy clam chowder into bowls and garnish with the reserved crispy bacon.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fancy Clam Chowder
Ingredients
For the Chowder Base
- 1 pound thick-cut bacon, cut into small pieces
- 2 onions, peeled and diced
- 2 carrots, peeled and diced
- 2 celery stalks, trimmed and diced
- 1 head garlic, crushed, peeled, and finely minced
- 1 tablespoon olive oil, as needed
- 2 tablespoons Kerrygold Irish butter
- 1/4 cup all-purpose flour
- 4 cups organic chicken bone broth
- 2 cups half & half
- 1 cup Snow's clam juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Cholula hot sauce
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fresh oregano, chopped
- 1 teaspoon paprika
- 1/2 teaspoon Tony Chachere's No Salt seasoning
- 1 teaspoon soy sauce
- 1/2 teaspoon salt, or to taste
For the Clams and Potatoes
- 2 pounds fresh littleneck clams, scrubbed clean
- 18 ounces canned chopped clams, drained, liquid reserved
- 10 ounces canned whole baby clams, drained, liquid reserved
- 2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
Instructions
- 1
Prepare the mirepoix and garlic: Peel and dice the onions, carrots, and celery. Crush, peel, and finely mince the garlic.
⏱️ 15 min - 2
Prepare the bacon: Cut the thick-cut bacon into small, bite-sized pieces.
⏱️ 5 min - 3
Cook the bacon: Place a large pot or Dutch oven over medium heat. Add the diced bacon and cook until fully cooked through and crispy. This should take about 8-10 minutes. Remove the crispy bacon from the pot using a slotted spoon, reserving it for garnish. Leave the bacon fat in the pot.
⏱️ 10 min - 4
Sauté the mirepoix: Add the Kerrygold Irish butter to the bacon fat remaining in the pot. If there's not enough fat, add 1 tablespoon of olive oil. Add the diced onions, carrots, and celery (mirepoix) to the pot. Sauté for 8-10 minutes, or until the vegetables have softened, making sure to scrape the bottom of the pan to incorporate any browned bits of flavor.
⏱️ 10 min - 5
Build the chowder base: Once the mirepoix has softened, add the minced garlic, Worcestershire sauce, Cholula hot sauce, fresh thyme, fresh oregano, paprika, Tony Chachere's No Salt seasoning, and soy sauce. Cook for 1 minute until fragrant.
⏱️ 1 min - 6
Thicken the chowder: Sprinkle the all-purpose flour over the vegetables and stir continuously for 2 minutes to cook out the raw flour taste, creating a roux.
⏱️ 2 min - 7
Add liquids: Gradually whisk in the organic chicken bone broth, half & half, and Snow's clam juice. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 5 minutes until it begins to thicken.
⏱️ 5 min - 8
Cook the potatoes: Add the diced Yukon Gold potatoes to the chowder base. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
⏱️ 20 min - 9
Add the clams: Increase the heat to medium-low. Add the fresh littleneck clams to the pot. Cover and cook for 5-7 minutes, or until the clams have opened. Discard any clams that do not open. Stir in the drained canned chopped clams and canned whole baby clams. Heat through for 2-3 minutes.
⏱️ 10 min - 10
Season and serve: Taste the chowder and adjust seasoning with salt as needed. Ladle the fancy clam chowder into bowls and garnish with the reserved crispy bacon.
⏱️ 1 min