Bring to a simmer and cook, stirring often, until flavors are melded, about 5 minutes. cans chopped clams, drained, 1¼ cups half-and-half, and 1 tsp. Whisking constantly, gradually pour in reserved clam juices. Cook, whisking often, 2 minutes (do not let flour brown). Sprinkle ¼ cup all-purpose flour over and whisk until a paste forms. Cook, stirring often, until onions are softened, 5–7 minutes. Add 2 medium onions, finely chopped, 2 large celery stalks, finely chopped, 2 garlic cloves, finely chopped, and 1 bay leaf. Cook 3 bacon slices, finely chopped, stirring occasionally, until some fat has cooked out and bacon is beginning to brown, 6–8 minutes. unsalted butter in a large saucepan over medium heat. Reduce heat to medium-low, cover, and simmer until potatoes are fork-tender, 8–10 minutes. bottles clam juice to a boil in a large saucepan. russet potatoes, peeled, cut into ½' pieces, and three 8-oz. Just don’t forget the oyster crackers.īring 1 lb.

If you want to go the extra mile and garnish with crispy shallots or frizzled leeks fried in bacon drippings, we won’t object. Russet potatoes, which fall apart, releasing starch as they’re boiled, will also thicken the broth if you prefer spuds that hold their shape, opt for diced Yukon Gold potatoes instead. Cooking the veg in the bacon fat builds levels of flavor, while a simple roux gives the chowder body. Instead of salt pork, we opt for bacon here, both for ease and its smoky backbone. As for the dairy, if you don’t have half-and-half, feel free to substitute heavy cream, whole milk, or a combination. Can’t find it? Fish stock makes a worthwhile substitute. While some recipes use white wine or chicken broth in its place, clam juice imparts an essential seafood flavor to the dish. A combination of canned clams and bottled clam juice gives this easy, weeknight-friendly soup its briny punch. Don’t worry, you won’t need to seek out fresh clams for this recipe (though, if you wanted to, we have a recipe for that). While we can’t say which is the definitive best clam chowder, this version from Boston’s legendary Skipjack’s restaurant is the quintessence of Northeastern comfort food. And that’s not to mention all the other varieties floating around, like fish chowder and corn chowder. Rhode Island-which, yes, is technically part of New England-has a signature version, too, made with neither dairy nor tomatoes. Dairy-free Manhattan clam chowder is built with a thinner tomato-based broth. New England clam chowders, such as this one, rely on milk or heavy cream for rich body. As you travel from coastal diner to coastal diner, you’ll encounter various regional styles of clam chowder.

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