Go Back

Cozy PNW Clam Chowder with Leeks and Tarragon

Creamy Pacific Northwest-style clam chowder with leeks, bacon, tender potatoes and fresh tarragon.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 6.5 oz cans chopped clams juices reserved
  • 1 8 oz bottle clam juice
  • 2 tablespoons butter
  • 2 oz bacon diced
  • 1 large leek halved, cleaned and chopped
  • 2 cloves garlic minced
  • 1/2 lb Yukon Gold potatoes diced
  • 2 tablespoons all-purpose flour
  • 3/4 cup whole milk
  • 3/4 cup heavy cream
  • 1 bay leaf
  • 1–1 1/2 teaspoons fresh tarragon finely minced; or a pinch dried
  • salt and pepper to taste; white pepper is lovely

Method
 

  1. In a large pot over medium-low heat, cook diced bacon until lightly crisp. Add butter and melt.
  2. Add leek and cook 5–7 minutes until soft. Stir in garlic and cook 1 minute.
  3. Sprinkle flour over the mixture and stir 1–2 minutes.
  4. Slowly stir in bottled clam juice and reserved canned clam juices. Add potatoes and bay leaf.
  5. Simmer gently about 10 minutes, until potatoes are fork-tender.
  6. Reduce heat to low. Stir in milk, cream, and clams; warm gently without boiling.
  7. Remove bay leaf, stir in tarragon, season to taste, and rest 5–10 minutes before serving.