Clam chowder is one of the world's best comfort foods, especially for anyone who grew up in New England. But subpar clam chowder runs rampant throughout home kitchens and restaurants.
Ingredients
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2 slices bacon, cut into 1/4-inch pieces
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2 tablespoons butter, divided
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1 large yellow onion, peeled and diced
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1 tablespoon all-purpose flour
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2 cups water
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4 medium russet potatoes, peeled and cut into 1/2-inch cubes
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3/4 teaspoon fine salt
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Dash freshly ground black pepper, or to taste
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2 cups half-and-half
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3 (6.5-ounce) cans chopped clams, drained with juice reserved
Description
In a Dutch oven or large pot over medium-high heat, cook bacon until almost crisp.
Reduce heat to low, add 1 tablespoon of the butter and the onions, and sauté until soft, about 5 minutes. Be careful not to brown the onions.
Add the flour and cook for 2 more minutes.
Whisk in the water and reserved clam juice and once combined, add the potatoes. Season with salt and pepper, increase heat to medium, bring to a simmer, and cook uncovered until potatoes are tender, about 15 minutes.
