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Clam Chowder

Ingredients

  • 1/3 pound bacon, chopped
  • 1/2 cup onion, diced
  • 1/2 cup celery, diced small
  • 3 tablespoons dry vermouth
  • 2 medium russet potatoes, peeled and cut into a large dice
  • 3 - 6.5 oz cans chopped baby clams
  • 1 - 10oz can whole baby clams
  • 1-8 oz bottle clam juice
  • 1 teaspoon dried or fresh thyme
  • 1/4 teaspoon liquid smoke
  • 1 pint (2 cups) whipping cream
  • 3 tablespoons fresh parsley, finely chopped
  • Kosher salt and fresh ground pepper
  • 1 teaspoon Old Bay seasoning
  • Hot sauce (optional)
  • Bread bowls for serving, see recipe here

Directions

  1. Cook bacon in a pot until crispy, remove bacon to a paper towle lined plate, but leave 2-3 tablespoons of the grease
  2. Put onion & celery into the pot and cook until just softened, 3 to 4 minutes
  3. Pour in vermouth and let reduce by about 1/2
  4. Then add in potatoes, clam juice from all the cans (but don’t throw out the clams!) and the bottle of clam juice to cover potatoes
  5. Bring to a boil, add thyme, liquid smoke and reduce heat then simmer until potatoes soften, about 10 minutes
  6. Add cream and clams (both chopped & smoked) heat through until chowder thickens
  7. Add 2 tablespoons of the parsley, salt and pepper to taste
  8. Serve in a bread bowl - topped with bacon, a little more Old Bay, parsley and a little drizzle of hot sauce if you’re using