Chef Jason Santos Makes New England Clam Chowder

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and dairy-free, while milk is more budget-friendly.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat, and smoked sausage can be more affordable.

Render down bacon in a pot until crispy.

Chop the mirepoix: celery, onions, and carrots.

Add butter to the pot with the crispy bacon.

Add chopped carrots to the pot.

Add chopped celery to the pot.

Add chopped fennel to the pot and stir.

Add bay leaves and fresh thyme to the pot and sauté until fragrant.

Add flour to the pot to make a roux with the bacon fat and butter.

Stir the roux and cook out the flour until the pan calms down.

Add clam juice to the pot and bring to a gentle simmer.

Add clams to the pot along with the clam juice.

Add par-cooked Idaho potatoes to the pot and stir.

Bring the mixture to a simmer, ensuring not to overcook the clams.

Add heavy cream to the pot and stir to combine.

Add chopped chives and parsley to the chowder for garnish.

Prepare black pepper bacon bits by seasoning sliced bacon with black pepper and baking until crispy.

Chop the baked bacon into bits for garnish.

Melt butter and mix with oyster crackers and smoked salt.

Spread the oyster crackers on a sheet pan and roast in the oven until caramelized.

Serve the chowder in a mug, topped with bacon bits, smoked oyster crackers, and additional chives or parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens