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Oyster crackers in clam chowder Recipe

American · Soup · 45 min total

A classic New England clam chowder topped with crispy oyster crackers for a satisfying crunch. This creamy, hearty soup is perfect for cold days.

Ingredients

• 4 slices bacon, chopped
• 1 tablespoon unsalted butter
• 1 medium onion, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups clam juice
• 2 cups heavy cream
• 2 cups whole milk
• 2 cans (6.5 oz each) chopped clams, drained with juice reserved
• 2 large russet potatoes, peeled and diced
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• 1 cup oyster crackers, for serving
• 2 tablespoons fresh parsley, chopped, for garnish

Instructions

1. In a large pot or Dutch oven over medium heat, cook bacon until crispy. Remove with a slotted spoon and set aside, leaving drippings in pot.
2. Add butter, onion, and celery; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
3. Sprinkle flour over vegetables and stir constantly for 2 minutes.
4. Gradually whisk in clam juice, then cream and milk. Stir in reserved clam juice from cans.
5. Add potatoes, thyme, bay leaf, and season with salt and pepper. Bring to a simmer, then reduce heat and cook until potatoes are tender, about 15 minutes.
6. Stir in chopped clams and cook 2 minutes. Discard bay leaf. Adjust seasoning.
7. Ladle chowder into bowls. Top each with crispy bacon, a handful of oyster crackers, and a sprinkle of parsley. Serve immediately.

Tips

• For a thicker chowder, mash some of the potatoes against the side of the pot before adding clams.
• Store leftover chowder in the refrigerator for up to 3 days; add oyster crackers just before serving to keep them crunchy.
• Substitute half-and-half for a lighter version.

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