Bar Harbor Clam Chowder Recipe
Enjoy the classic seafood delight any time with this easy and delicious recipe for Bar Harbor clam chowder. Get ready to tantalize your taste buds!
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Servings: 2
Calories: 400kcal
Equipment
- Skillet
- spoon etc.
Ingredients
- 13 ounces clams plus juice 2 cans
- 8 ounces of the clam juice bottle
- 1 small onion
- 2 large Yukon gold potatoes
- 1 cup half and half
- 2 slices bacon
- 2 TBS butter
- 1 rounded TBS flour
- ¼ teaspoon kosher salt
- Freshly ground black pepper to taste
For garnish:
- Chopped chives
- 3 tbs Chowder crackers
Instructions
- In a large pot, cook bacon over medium heat until crisp. Transfer to a plate and set aside. Melt butter in the same pan and add onions and potatoes. Cook for about 5 minutes or until they are tender.
- Add flour to the pan and stir to combine with vegetables. Then add clam juice, chopped clams with juice, and half and half. Bring to a boil and reduce heat to a simmer.
- Cook for about 15 minutes or until potatoes are soft. Add salt and pepper to taste. Ladle into serving bowls and top with bacon, chopped chives, and crumbled crackers if desired.
Notes
- Be sure to rinse the clams well before using to get rid of any sand or grit.
- If you choose to use canned clams, be sure to use a good quality brand with large chunks of clam in the broth.
- Make sure not to overcook your potatoes, as they can become mushy and break apart.
- If the chowder is too thick for your liking, you can thin it out with a bit more half-and-half or clam juice.
- Taste the chowder before serving and adjust the seasoning as needed.
