I made a different version of clam chowder that my son said was lovely so I am going to share it with you all here today.
Why did I make soup and why did I choose to make a different recipe, because when I googled Massachusetts clam chowder this one popped up and our world wide Wednesday family meal we were in Mass.
I didn’t mention to anyone that it was not my usual clam chowder but from those who read this that know my family, I will give you one guess who noticed it was different. Yup my husband, he was like what’s that spice or seasoning? What did you put in this? I said Sriracha he was like, nope something else. It was the Worcestershire sauce that changed it for him.
I like how thick this one was and the sriracha didn’t add any heat just a little umami and the Worcestershire sauce added a little more umami. Maybe I should have added a little less for my husband but the rest of the family were all on board!
Clam Chowder
Ingredients
- 6 strips thick-cut bacon diced
- 2 tablespoons butter
- 1 medium yellow onion diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 1 teaspoon sriracha
- 1 teaspoon Worcestershire sauce
- ⅓ cup flour
- 1 cup chicken broth
- 3 cups half n half
- 2-3 8 ounce clam juice bottles
- 1 tablespoon chicken base
- 1 bay leaf
- 1¼ potatoes
- 3 cans chopped clams
- ½ teaspoon dried oregano, dried parsley
- ¼ teaspoon dried thyme
- Kosher salt and black pepper to taste
Instructions
- In a large Dutch oven or soup pot cook the bacon slowly until crispy, transfer to a paper towel lined plate. Add the diced onion and celery and cook for 3-4 minutes, add the minced garlic hot sauce and Worcestershire sauce and the seasoning's cook for another minute.
- Add the flour and cook for 1-2 minutes, until the raw flour taste is gone. Slowly add the chicken broth, stirring continuously until all combined. Add the half and half stirring to combined.
- Stir in the chicken base, the bay leaf and the clam broth. Bring to a simmer while peeling and cubing the potatoes. Add them to the pot and bring to a low boil. Let the potatoes cook for 20-25 minutes, until they are fork tender. Reduce the heat and add the clams. heat for about 5 minutes and remove the bay leaf.