Emulsifier Free Classic Clam Chowder
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Learn more →Ingredients
6 servings
- 4 oz salt pork or thick-cut bacon, cut into small dice
- 2 tbsp unsalted butter
- 1 large yellow onion, finely diced
- 2 stalks celery, finely diced
- 3 tbsp all-purpose flour
- 2 cans (6.5 oz each) chopped clams, juice reserved
- 1 bottle (8 oz) clam juice
- 1 cup water
- 1 ½ lb yukon gold potatoes, peeled and cut into ½-inch cubes
- 1 tsp fresh thyme leaves
- 1 bay leaf
- 1 ½ cups heavy cream
- salt and pepper to taste
For serving
- oyster crackers, for serving (optional)
- fresh chives, thinly sliced, for serving (optional)
Instructions
- 1
In a large pot or Dutch oven over medium heat, cook the salt pork, stirring occasionally, until the fat has rendered and the pieces are lightly browned and crisp, about 6–8 minutes. Remove the salt pork with a slotted spoon and set aside, leaving the rendered fat in the pot.
- 2
Add the butter to the pot and melt over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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