Mela – Made

Are you ready for the best clam chowder of your life? I mean, cancel-your-dinner-plans, don’t-talk-to-me-I’m-eating kind of good. This version is a little more brothy than your typical thick chowder, and honestly, I’m obsessed. The leeks bring major flavor—yes, I’m a leek girl, it’s who I am now. It comes together easily and is perfect for those chilly days when you want something cozy. And if you live in Texas like me, “chilly” obviously means anything under 75 degrees. Grab a bowl and let’s pretend it’s winter. This recipe is from Alex Snodgrass – I never had a bad recipe from her! I love her cookbooks – this is my favorite (it’s on major sale, too!).

Equipment:

1. Large heavy pot or dutch oven
2. Knife
3. Cutting board
4. Slotted spoon
5. Bowl – I love these mixing bowls. To prep. To storage. they are the best.
6. Wooden spoon

Ingredients

1. 4 slices bacon, diced
2. 2 tbsp unsalted butter
3. 2 small leeks (Cut off the dark green tops and roots. Slice the leeks in half lengthwise, rinse out any dirt, then cut into thin half-moon (C-shaped) slices.)
4. 4 garlic cloves, minced
5. 2 tsp kosher salt
6. 1 tbsp fresh thyme, minced
7. 1 tbsp fresh parsley, minced (plus more for garnish)
8. ½ tsp dried sage
9. ½ tsp white pepper (or black pepper)
10. ½ tsp dried oregano
11. 1 tbsp all-purpose flour (optional; use gluten-free if needed)
12. ½ cup dry white wine (like Chardonnay)
13. 2 cups seafood stock
14. 8 oz bottle clam juice
15. 3 cups diced Yukon gold potatoes (about 3 large)
16. 1 bay leaf
17. 1 ½ cups heavy cream
18. 3 or 4 cans (6.5 oz each) chopped clams, (you could make it with 2 but we are obsessed with clams)

Instructions

1. Bacon time. Heat a large heavy pot or Dutch oven over medium heat. Add the diced bacon and cook, stirring occasionally, until it turns crispy and renders all that glorious bacon fat—about 5 minutes. Scoop the bacon out with a slotted spoon, let it hang out on a paper towel–lined plate, and try not to eat it all. (Self-control is hard, I know.)
2. Leek party. Add the butter to the pot, then toss in the leeks, garlic, and salt. Cook, stirring now and then, until the leeks are soft and cozy—about 7 minutes. If your kitchen starts smelling amazing, you’re doing it right.
3. Herb mix. In a small bowl, mix together the thyme, parsley, sage, white pepper, oregano, and flour. Boom—flavor bomb ready.
4. Toast it up. When the leeks are nice and tender, sprinkle in your herb-flour mix. Stir well and let it toast for about 2 minutes. This step adds extra flavor and makes you feel like a professional chef.
5. Pour and whisk magic. While stirring, slowly pour in the white wine. Keep stirring until everything is smooth—no flour clumps allowed. Add the seafood stock and clam juice, then bring it to a lively simmer.
6. Potato drop. Add the potatoes and the bay leaf. Let the soup simmer uncovered for about 10 minutes, stirring often. This helps it thicken up and softens the potatoes. Reduce to a gentle simmer, cover, and cook 5 more minutes until the potatoes are perfectly tender—not mushy!
7. Final creamy moment. Stir in the heavy cream, chopped clams, and your crispy bacon (finally reunited!). Bring it back to a light simmer, but whatever you do—do not let it boil. We’re making chowder, not hot milk chaos.
8. Serve. Ladle into bowls, garnish with fresh parsley. Enjoy immediately while it’s warm and cozy. It reheats very well, though!

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