To make a thick, ultra-creamy copycat version of the legendary Cabby Shack clam chowder from Plymouth, MA, build a rich roux base loaded with chopped sea clams, diced potatoes, bacon, and heavy cream so your spoon practically stands up on its own.<\/p>\n
Optional finish: <\/strong><\/p>\n Crisp the bacon:<\/strong><\/p>\n Cook the chopped bacon<\/strong> in a large Dutch oven or soup pot over medium heat until crisp. Remove the bacon<\/strong> with a slotted spoon and set aside for garnish, leaving the rendered grease in the pot.<\/p>\n Saut\u00e9 the aromatics:<\/strong><\/p>\n Add the butter<\/strong> to the bacon grease.<\/strong> Toss in the diced onion<\/strong> and celery.<\/strong> Cook for 5 minutes until soft and translucent. Add the minced garlic<\/strong> and cook for 1 more minute.<\/p>\n Make the thick base:<\/strong><\/p>\n Sprinkle the flour<\/strong> evenly over the cooked vegetables.<\/strong> Stir constantly for 2 minutes to cook out the raw flour<\/strong> taste.<\/p>\n Simmer the liquids and potatoes:<\/strong><\/p>\n Slowly pour in the bottled clam juice<\/strong>, broth,<\/strong> and half-and-half<\/strong> while whisking vigorously to prevent lumps. Drop in the bay leaf<\/strong> and diced potatoes.<\/strong><\/p>\n Cook until tender:<\/strong><\/p>\n Bring the soup<\/strong> to a gentle simmer over medium heat. Reduce heat to low and cook for 15 to 20 minutes, stirring often, until the potatoes<\/strong> are tender and the chowder<\/strong> is very thick.<\/p>\n Add the clams:<\/strong><\/p>\n Stir in the chopped clams<\/strong> with their reserved juices. Simmer gently for another 5 minutes just to heat the clams<\/strong> through (do not overcook or they will get chewy). Discard the bay leaf.<\/strong><\/p>\n Serve:<\/strong><\/p>\n Season with salt<\/strong> and pepper.<\/strong> Ladle into bowls, top with the reserved crispy bacon<\/strong> and a tiny splash of melted butter<\/strong> and serve with oyster crackers.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 AI To make a thick, ultra-creamy copycat version of the legendary Cabby Shack clam chowder from Plymouth, MA, build a rich roux base loaded with chopped sea clams, diced potatoes, bacon, and heavy cream so your spoon practically stands up on its own. 4slices thick-cut bacon, chopped \u00bccup unsalted butter 1medium yellow onion, finely diced 2ribs celery, finely diced 3cloves garlic, minced \u2153cup AP flour 2cups bottled clam juice 1cup chicken or seafood broth 3cups half-and-half (or heavy…<\/p>\n\n