Clam Chowder

A creamy New England-style chowder with sweet clams, smoky bacon, and a herbal lift of tarragon and dill.

Ingredients

• 4 slices bacon, diced
• 2 tablespoons unsalted butter
• 1 onion, diced
• 3 stalks celery, diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 3 cups clam juice
• 1 1/2 pounds Yukon Gold potatoes, diced
• 2 cups heavy cream
• 1/4 cup Marsala wine
• 3 cups chopped clam meat (about 24 clams)
• 2 tablespoons chopped fresh tarragon
• 2 tablespoons chopped fresh dill
• Kosher salt and freshly ground black pepper

Directions

1. In a large pot, render the bacon until crisp. Add the butter, onion, celery, and garlic and cook until soft, about 6 minutes.
2. Sprinkle in the flour and cook 2 minutes, stirring, to form a roux.
3. Whisk in the clam juice until smooth, then add the potatoes and simmer until tender, about 15 minutes.
4. Stir in the cream and Marsala and bring to a gentle simmer.
5. Add the clams and cook just until heated through, 2 to 3 minutes, so they stay tender.
6. Stir in the tarragon and dill, season with salt and pepper, and serve hot.

Notes

Adapted from Alex Guarnaschelli’s Clam Chowder, which gets its signature lift from tarragon, dill, and Marsala.