New England Clam Chowder Recipe

Cook lardons

In a medium heavy-bottomed pot or Dutch oven over medium heat, add the lardons or bacon strips. Cook, stirring occasionally, until the fat is rendered and the pieces are crisped but not burnt, about 6–8 minutes. Use a slotted spoon to transfer half the cooked lardons to a small bowl (reserve for garnish). Leave the rendered fat in the pot and drain any excess if there is more than 2 tablespoons.

Sweat aromatics

Add the diced onion and celery to the pot with the rendered fat over medium heat. Cook, stirring occasionally, until softened and translucent, about 5–6 minutes. If vegetables start to brown, reduce heat slightly.

Add potatoes

Add the diced potatoes to the pot and toss with the softened aromatics for 1–2 minutes so they begin to coat in fat.

Make a roux

Push vegetables to one side or reduce heat slightly and add the butter to the pot. Once melted, sprinkle the flour over the butter and vegetables and stir continuously for 1–2 minutes to cook the raw flour taste, forming a blond roux.

Add liquids and simmer

Slowly whisk in the clam juice to deglaze the pan and incorporate the roux. Add the bay leaf, black pepper, and salt. Bring to a gentle simmer, then cover and cook until the potatoes are tender when pierced with a fork, about 12–15 minutes.

Finish with milk and cream

Lower the heat to low. Stir in the milk and heavy cream and warm gently — do not boil — until the chowder is heated through and slightly thickened, 3–5 minutes. Adjust seasoning to taste.

Add clams

Stir in the chopped clams and heat just until warmed through, about 1–2 minutes. Remove and discard the bay leaf.

Ladle the chowder into bowls. Sprinkle reserved crisp lardons over each bowl, then garnish with the snipped chives and optional parsley. Finish with a grind of black pepper. Serve immediately with crusty bread or oyster crackers.