Mouthwatering Seafood Recipes to Make This Summer

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Clam Chowder

New England clam chowder is a classic, hearty dish that brings the taste of the coast to your table. Loaded with tender clams, crispy bacon, and chunky potatoes, this ultra-easy creamy chowder is simmered to perfection with a blend of aromatic herbs and fresh dairy. Serve it hot with oyster crackers for a comforting and delicious meal on gloomy summer days!

Ingredients (for 4 servings):

• 4 cups chopped clams (fresh or canned)
• 1 cup clam juice (from clams or bottled)
• 4 slices bacon, diced
• 2 tbsp unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 celery stalks, finely chopped
• 3 cups diced potatoes (Yukon Gold or russet)
• 1 tsp dried thyme
• 2 bay leaves
• 3 cups whole milk
• 1 cup heavy cream
• Salt and black pepper to taste
• 2 tbsp chopped fresh parsley
• Oyster crackers, for serving

Instructions:

1. 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 rendered fat in the pot.
2. Add the unsalted butter to the pot with the bacon fat. Once melted, add the chopped onion, garlic, and celery. Sauté until the vegetables are softened, about 5 min.
3. Add the diced potatoes, dried thyme, and bay leaves to the pot. Pour in the clam juice and enough water to just cover the potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 10-15 min.
4. Stir in the chopped clams, whole milk, and heavy cream. Simmer gently for about 5-10 min. Be careful not to let the chowder boil as this can cause the dairy to curdle.
5. Season the chowder with salt and black pepper to taste. Remove the bay leaves before serving. Stir in the cooked bacon and chopped fresh parsley.
6. Ladle the clam chowder into bowls and serve hot with oyster crackers on the side. Enjoy!