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Creamy white clam chowder with crisp croutons on top and a spoon in the bowl with a blue napkin.

Clam Chowder

bacon, fingerling potatoes, cream

STARS

Celebrate soup season with the dish your spoon waits all year for. This clam chowder has it all—a creamy bechamel base, sourdough croutons to sprinkle in, and, of course, bacon. Cozy up to a cup for lunch or complement your next dinner with this savory sensation.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour
Active Time:  40 minutes
Ingredients

Sourdough Croutons

  • 4 slices sourdough, cut into ½-inch cubes

Bechamel

  • 3 tablespoons unsalted butter
  • ½ cup whole milk
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt

Chowder

  • 6 slices bacon
  • 1 tablespoon butter
  • 1 yellow onion, diced
  • 3 celery stalks, diced
  • ½ cup white wine
  • 2 cups frozen clams
  • ½ cup clam juice
  • 1 cup heavy cream
  • 3 cups vegetable stock
  • 1 pound fingerling potatoes, sliced into ½ inch slices
  • Salt and pepper to taste
  • Chopped parsley, for garnish
Directions
1
Preheat the oven to 350°F. Spread out the bread cubes on a baking sheet and roast until crisp, about 10 minutes. 
2
To make the bechamel, melt the butter in a skillet over medium heat. Whisk in the flour and cook on low heat for 10 minutes. 
3
In a separate saucepan over low heat, warm the milk. Turn off the heat and whisk the milk into the roux. Return the heat to medium and bring to a simmer, whisking constantly. Continue to simmer (not boil) for 15 minutes, whisking occasionally. Season with salt.  
4
Heat a large stock pot over medium heat. Add the bacon and cook, flipping once, until crisp. Transfer the bacon to a paper towel-lined plate, let cool, then roughly chop. 
5
Pour out most of the bacon fat, and melt the butter in the pot. Add the onion and celery and cook, stirring, until softened but not colored, 5-7 minutes. 
6
Add in the cooked bacon and wine and bring to a simmer. Stir in the clams, clam juice, cream, bechamel, and stock. Simmer for 10 minutes, then stir in the potatoes and cook for another 10 minutes, until fork-tender. Taste and adjust seasoning with salt and pepper. 
7
To serve, divide the soup between bowls. Garnish with croutons and parsley. 

Clam Chowder

bacon, fingerling potatoes, cream

STARS

Celebrate soup season with the dish your spoon waits all year for. This clam chowder has it all—a creamy bechamel base, sourdough croutons to sprinkle in, and, of course, bacon. Cozy up to a cup for lunch or complement your next dinner with this savory sensation.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour
Active Time:  40 minutes
Servings:  4

Ingredients

Sourdough Croutons

  • 4 slices sourdough, cut into ½-inch cubes

Bechamel

  • 3 tablespoons unsalted butter
  • ½ cup whole milk
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt

Chowder

  • 6 slices bacon
  • 1 tablespoon butter
  • 1 yellow onion, diced
  • 3 celery stalks, diced
  • ½ cup white wine
  • 2 cups frozen clams
  • ½ cup clam juice
  • 1 cup heavy cream
  • 3 cups vegetable stock
  • 1 pound fingerling potatoes, sliced into ½ inch slices
  • Salt and pepper to taste
  • Chopped parsley, for garnish

Directions

1
Preheat the oven to 350°F. Spread out the bread cubes on a baking sheet and roast until crisp, about 10 minutes. 
2
To make the bechamel, melt the butter in a skillet over medium heat. Whisk in the flour and cook on low heat for 10 minutes. 
3
In a separate saucepan over low heat, warm the milk. Turn off the heat and whisk the milk into the roux. Return the heat to medium and bring to a simmer, whisking constantly. Continue to simmer (not boil) for 15 minutes, whisking occasionally. Season with salt.  
4
Heat a large stock pot over medium heat. Add the bacon and cook, flipping once, until crisp. Transfer the bacon to a paper towel-lined plate, let cool, then roughly chop. 
5
Pour out most of the bacon fat, and melt the butter in the pot. Add the onion and celery and cook, stirring, until softened but not colored, 5-7 minutes. 
6
Add in the cooked bacon and wine and bring to a simmer. Stir in the clams, clam juice, cream, bechamel, and stock. Simmer for 10 minutes, then stir in the potatoes and cook for another 10 minutes, until fork-tender. Taste and adjust seasoning with salt and pepper. 
7
To serve, divide the soup between bowls. Garnish with croutons and parsley.