Mike's Clam Chowder
Ingredients
- 5 cups clam juice ⓘ
- 1 pound potatoes, diced ⓘ
- 5 slices bacon, 1/2-inch dice ⓘ
- 1 small yellow onion, diced
- 3 bay leaves ⓘ
- 1 tablespoon freshly chopped thyme leaves ⓘ
- 1/2 stick butter ⓘ
- 1/2 cup all-purpose flour ⓘ
- 2 cups half and half ⓘ
- 2 pounds fresh or frozen clams, diced
- 2 tablespoons freshly chopped parsley leaves ⓘ
Instructions
- Bring the clam juice and diced potatoes to a boil in a large soup pot.
- Cook until the potatoes are tender.
- Set aside.
- To make roux: In a pot, render the bacon, until crispy.
- Stir in the onion until it's translucent.
- Add bay leaves, thyme and butter and let it melt.
- Whisk in the flour and let the roux cook until it turns golden brown, about 3 to 4 minutes.
- Bring the clam juice and potato back to a boil.
- Whisk in a ladleful of clam juice into the roux then gradually whisk the roux into the soup pot until it thickens.
- Then whisk in the half and half and heat to a simmer while whisking.
- Add the clams and let simmer for 2 to 3 minutes.
- Then add the parsley and kosher salt and pepper to taste.
- Serve hot with oyster crackers.
- A viewer, who may not be a professional cook, provided this recipe.
- The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Nutrition & Diet Analysis (per serving)
673
kcal
34% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Wheat/Gluten
Shellfish
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).