New England Clam Chowder, Cup Recipe

Directions

1. 1

   Prepare Clams

   In a large pot, combine clams with 4 cups of water. Bring to a boil over medium heat and cook until the clams open, about 5-7 minutes. Discard any clams that do not open. Remove clams, strain the broth, and reserve both the broth and the clams.

2. 2

   Cook Bacon

   In the same pot, add the bacon slices and cook until crispy. Remove bacon, crumble it, and set aside for garnish. Leave the bacon fat in the pot.

3. 3

   Sauté Vegetables

   Add butter to the bacon fat in the pot. Once melted, add onion, celery, and potatoes. Sauté for about 5 minutes until the vegetables start to soften.

4. 4

   Make Roux

   Sprinkle flour over the sautéed vegetables and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.

5. 5

   Add Liquid

   Gradually add the reserved clam broth and milk to the pot, stirring continuously to avoid lumps. Add heavy cream and bring the mixture to a gentle simmer.

6. 6

   Season Chowder

   Add thyme, bay leaf, salt, and black pepper to taste. Allow the chowder to simmer on low heat for about 15 minutes, stirring occasionally.

7. 7

   Add Clams

   Once the chowder has thickened, chop the clams and add them back to the pot. Simmer for an additional 5 minutes to heat through.

8. 8

   Serve

   Remove bay leaf before serving. Ladle the chowder into bowls, garnish with crumbled bacon and parsley, and serve hot.