New England Clam Chowder
Instructions
- 1
Drain the canned clams, reserving the clam juice. Set both clams and juice aside separately.
- 2
Dice the bacon and cook in a large heavy-bottomed pot over medium heat until crispy. Remove bacon with a slotted spoon and set aside on paper towels.
- 3
Leave about 2 tablespoons of bacon fat in the pot. Add butter and melt over medium heat.
- 4
Dice the onion and celery. Add to the pot and sauté for 5-6 minutes until softened but not browned.
- 5
Peel and dice the potatoes into 1/2-inch cubes. Add to the pot along with the reserved clam juice, bay leaves, and thyme.
- 6
Add enough water to just cover the potatoes if needed. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- 7
Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
- 8
Slowly add the milk and cream, stirring constantly to prevent lumps. Bring to a gentle simmer.
- 9
Add the reserved clams and half of the cooked bacon. Simmer gently for 5 minutes - do not boil or the clams will become tough.
- 10
Remove bay leaves. Season with salt and pepper to taste.
- 11
Ladle into bowls and garnish with remaining bacon. Serve hot with oyster crackers on the side.
Chef's Note
"This classic New England clam chowder brings the taste of the coast to your kitchen with its creamy, soul-warming blend of tender clams, smoky bacon, and hearty potatoes. Don't be intimidated by the steps—each one builds incredible flavor, and the result is pure comfort in a bowl."
