New England Clam Chowder Recipe

Directions

1. 1

   Prepare the Clams

   Rinse the littleneck clams under cold water to remove any sand or grit. Place them in a pot with about 1 cup of water, cover, and steam for about 5-7 minutes until they open. Discard any that do not open. Remove the clams from their shells and chop them coarsely, reserving the broth.

2. 2

   Cook the Bacon

   In a large pot, cook the bacon over medium heat until crispy. Remove the bacon, crumble it, and set aside, leaving the bacon fat in the pot.

3. 3

   Sauté Vegetables

   In the same pot with the bacon fat, add butter, onion, and celery. Sauté until the vegetables are soft, about 5 minutes.

4. 4

   Add Potatoes and Seasonings

   Add diced potatoes, minced garlic, thyme, bay leaf, salt, and the reserved clam broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.

5. 5

   Finish the Chowder

   Stir in the heavy cream and chopped clams. Simmer for an additional 5 minutes. Adjust seasoning with salt and pepper to taste.

6. 6

   Serve

   Serve the chowder hot, garnished with crumbled bacon on top.