Yankee Chowder
Dive into a bowl of hearty comfort with Yankee Chowder, a New England-inspired classic brimming with rich, creamy flavors. This indulgent recipe features tender fresh clams, diced russet potatoes, and smoky thick-cut bacon, all simmered in a velvety broth infused with clam juice, heavy cream, and aromatic herbs like thyme and bay leaf. Enhanced with the savory aroma of sautéed onions, celery, and garlic, this chowder is a perfect balance of rustic charm and coastal elegance. Ready in just an hour, it’s an ideal dish for weeknight dinners or cozy gatherings. Serve it steaming-hot with a sprinkle of crispy bacon and fresh parsley, alongside a loaf of crusty bread for the perfect finishing touch. Whether you're craving a taste of the sea or a comforting, soul-warming meal, Yankee Chowder will leave you and your guests spooning for more.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 4 slices thick-cut bacon, diced
- 1 medium yellow onion, finely chopped
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 3 medium russet potatoes, peeled and diced into 1/2-inch cubes
- 2 tablespoons all-purpose flour
- 3 cups clam juice
- 1 cup heavy cream
- 2 pounds fresh clams, scrubbed clean
- 1 teaspoon fresh thyme leaves
- 1 piece bay leaf
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, finely chopped
- 1 loaf crusty bread (optional, for serving)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pot.
Add the chopped onion and diced celery to the pot and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced potatoes to the pot and sprinkle with the flour. Stir to evenly coat the vegetables with the flour and cook for 1-2 minutes, allowing the flour to lightly toast.
Pour in the clam juice and stir well to combine. Bring the mixture to a simmer, stirring occasionally to prevent lumping.
Add the fresh clams, thyme, bay leaf, kosher salt, and black pepper to the pot. Cover with a lid and cook over medium heat for 8-10 minutes, or until the clams have opened. Discard any clams that do not open.
Reduce the heat to low and stir in the heavy cream, letting the chowder simmer gently for another 5 minutes to thicken and develop flavor.
Adjust seasoning with additional salt and pepper if needed. Discard the bay leaf before serving.
Ladle the chowder into bowls and garnish with the reserved crispy bacon and chopped parsley. Serve hot with a side of crusty bread, if desired.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1252 mg | 54% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.1 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 212 mg | 16% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 893 mg | 19% | |
*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.
