New England Clam Chowder Recipe

Preparation

1. 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 rendered fat in the pot.

2. 2

   Sauté Vegetables

   Add butter to the pot with the bacon fat. Once melted, add onion, celery, and cook until softened, about 5 minutes.

3. 3

   Make the Roux

   Stir in the flour, cooking for 2-3 minutes until it forms a roux. Gradually whisk in the chicken broth, ensuring there are no lumps.

4. 4

   Add Potatoes and Clams

   Add diced potatoes, clams (with their juices), bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until potatoes are tender.

5. 5

   Finish with Cream

   Stir in the heavy cream and cooked bacon. Heat through without boiling, and adjust seasoning if needed.

6. 6

   Serve

   Remove the bay leaf, ladle the chowder into bowls, and garnish with additional bacon or thyme if desired.