Name: Black Kettle Restaurant’s Clam Chowder Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 4 slices of bacon, diced; 1 medium onion, finely chopped; 2 garlic cloves, minced; 3 tbsp unsalted butter; 3 tbsp all-purpose flour; 2 cups whole milk; 1 cup heavy cream; 3 small potatoes, peeled and diced; 2 (6.5 oz) cans clams; Salt and black pepper, to taste; Fresh parsley, chopped

Black Kettle Restaurant’s Clam Chowder Recipe

Saba Healy Modified: March 5, 2024

How To Make Black Kettle Restaurant’s Clam Chowder Recipe

A New England classic soup with tender clams, hearty potatoes, and creamy broth.

Preparation: 15 minutes

Cooking: 45 minutes

Total: 1 hour

Serves:

Ingredients

4 slices of bacon, diced
1 medium onion, finely chopped
2 garlic cloves, minced
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
3 small potatoes, peeled and diced
2 (6.5 oz) cans clams
Salt and black pepper, to taste
Fresh parsley, chopped

Instructions

In a large pot or Dutch oven, fry the diced bacon until crispy. Remove the bacon and set aside.
In the same pot, sauté the onion and garlic in the bacon drippings until softened.
Add the butter and flour. Whisk to form a roux. Cook for 2 minutes.
Add the milk and heavy cream. Whisk until smooth. Add the potatoes. Bring the mixture to a boil.
Reduce the heat to a simmer and add the clams with its juice. Simmer for 20 to 25 minutes or until the potatoes are fork-tender.
Season with salt and black pepper. Garnish with bacon bits and chopped parsley.