Rocky Point Clam Chowder
Indulge in the comforting flavors of Rocky Point Clam Chowder, a timeless New England classic that combines the briny freshness of littleneck or cherrystone clams with a rich, creamy base. This hearty chowder is enhanced with crispy bacon, tender russet potatoes, and aromatic herbs like thyme and bay leaf, creating a perfect balance of savory and satisfying. A homemade roux gives the soup its velvety texture, while fresh parsley and a sprinkle of bacon add a vibrant finishing touch. Ideal for cozy dinners or chilly afternoons, this clam chowder pairs beautifully with crusty bread or oyster crackers for an authentic seaside experience. A must-try for seafood lovers, this recipe delivers bold flavor and old-fashioned charm in every bowl!
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Recipe Information
Ingredients
- 3 pounds Fresh clams (littleneck or cherrystone)
- 4 cups Water
- 6 slices Bacon, diced
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 2 stalks Celery stalks, finely chopped
- 3 cloves Garlic, minced
- 3 tablespoons All-purpose flour
- 3 large Russet potatoes, peeled and diced
- 2 cups Clam juice
- 2 cups Heavy cream
- 1 Bay leaf
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Scrub and rinse the clams thoroughly under cold water to remove any grit.
In a large pot, add the clams and 4 cups of water. Cover and bring to a boil over high heat. Cook until the clams open, about 6-8 minutes. Remove the clams with a slotted spoon, discarding any that do not open.
Strain the clam cooking liquid through a fine-mesh sieve lined with cheesecloth or a coffee filter to remove any sand. Reserve 3 cups of this liquid and set aside.
Remove the clam meat from the shells and chop it into small pieces. Discard the shells and set the meat aside.
In a large heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the butter to the pot with the bacon fat. Once melted, add the onion, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to create a roux.
Gradually pour in the reserved clam liquid and clam juice, whisking constantly to avoid lumps. Add the diced potatoes, bay leaf, and thyme. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
Stir in the heavy cream and chopped clams. Season with salt and black pepper. Simmer for another 5 minutes, taking care not to let the mixture boil.
Remove the bay leaf and discard. Taste and adjust seasonings as needed.
Ladle the chowder into bowls and garnish with crispy bacon and fresh parsley. Serve hot with oyster crackers or crusty bread.
Nutrition Facts
Calories |
4280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.3 g | 318% | |
| Saturated Fat | 132.5 g | 662% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1155 mg | 385% | |
| Sodium | 6966 mg | 303% | |
| Total Carbohydrate | 223.1 g | 81% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 12.4 g | ||
| Protein | 240.9 g | 482% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1632 mg | 126% | |
| Iron | 204.0 mg | 1133% | |
| Potassium | 7444 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
