Clam Chowder Recipe

Heat a large pot or Dutch oven over medium-high heat and add the chopped bacon. Sauté, stirring occasionally, until browned and crisp. Transfer to a paper towel-lined plate, reserving about 3 tablespoons of bacon grease in the pot.

Add the chopped carrots, onion, and celery to the pot with the bacon grease. Cook over medium-high heat, stirring occasionally, until softened and lightly golden, about 7-8 minutes. Sprinkle in the flour and sauté for another minute, stirring constantly.

Pour in the chicken broth and reserved clam juice. Add the bay leaf, Worcestershire sauce, Tabasco sauce, dried thyme, salt, and black pepper. Stir to combine and bring the soup to a light boil.

Add the chopped potatoes to the pot. Stir in the milk and heavy whipping cream. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the potatoes are easily pierced with a fork, about 20 minutes.

Once the potatoes are tender, add the chopped clams to the soup. Return to a light boil, then immediately remove the pot from the heat. Avoid overcooking the clams, as they can become tough.

Season the chowder to taste with additional salt and pepper if needed. Ladle into bowls and garnish with the cooked bacon and fresh cilantro, if desired.