Clam Chowder with Fresh Clams
A classic clam chowder features fresh clams, bacon, potatoes, and vegetables for a rich, savory seafood dish.
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Instructions
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Chop bacon, then cook it with butter in a medium pot over medium-high heat until fat renders.
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Chop celery and onion, add to the pot with salt, and cook for about 3 minutes until soft.
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Peel and chop potatoes. Add flour to the pot and cook, stirring for about 2 minutes, until it has a pie crust aroma.
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Stir in potatoes, broth, and milk. Simmer for 10 to 15 minutes until potatoes are very tender.
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Prepare clams: shuck raw clams, or steam whole clams in a large pot with 1/4 to 1/2 cup water for 3 to 5 minutes until they open.
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Remove steamed clams from shells; discard shells. Strain the clam cooking liquid through cheesecloth and add to the chowder.
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Once potatoes are tender, add clams and simmer for 1 to 5 minutes, depending on if they are pre-steamed or raw.
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Season the chowder with salt to taste and serve hot, optionally topped with pepper.