New England Clam Chowder Recipe
Indulge in our rich and creamy New England Clam Chowder, where tender clams are simmered to perfection with potatoes, aromatic onions, and celery, all enveloped in a velvety broth. Served piping hot, this classic dish is topped with crispy bacon and fresh parsley, delivering a delightful balance of flavors that evokes the essence of coastal New England. Perfectly paired with a warm, crusty bread roll for dipping, each spoonful promises to warm your heart and soul.
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Ingredients
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Chowder Ingredients
Method
Cooking Instructions
- 1
Cook the Bacon
In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
- 2
- 3
Add Potatoes
Stir in the diced potatoes and cook for another 5 minutes.
- 4
- 5
Add Liquids
Slowly pour in the milk and heavy cream while stirring. Add the chopped clams, thyme, salt, black pepper, and bay leaves. Bring to a simmer.
- 6
Cook Chowder
Let the chowder simmer for 20-25 minutes until the potatoes are tender and the chowder has thickened.
- 7
Finish and Serve
Remove the bay leaves, stir in the reserved bacon, and adjust seasoning if necessary. Serve hot.
