New England Clam Chowder Recipe

Cooking Instructions

1. 1

   Prepare the Bacon

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

2. 2

   Sauté Vegetables

   Add the diced onion and celery to the pot, cooking until softened, about 5 minutes.

3. 3

   Add Potatoes and Clams

   Stir in the diced potatoes, chopped clams, thyme, bay leaf, and enough water to cover the ingredients. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.

4. 4

   Make the Roux

   In a separate pan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes, until golden.

5. 5

   Combine and Thicken

   Gradually whisk in the milk and heavy cream to the roux, stirring constantly until thickened. Add this mixture to the pot with the clam mixture.

6. 6

   Season to Taste

   Add the reserved bacon, and season with salt and black pepper to taste. Stir well and heat through.

7. 7

   Serve

   Ladle the chowder into bowls, garnish with chopped parsley, and serve hot.