New England Clam Chowder Recipe

Cooking Directions

1. 1

   Prepare the Bacon

   In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove bacon and set aside, leaving the rendered fat in the pot.

2. 2

   Sauté Vegetables

   Add the chopped onions, celery, and diced potatoes to the pot. Sauté in the bacon fat for about 5 minutes until the vegetables begin to soften.

3. 3

   Make the Roux

   Add the butter to the pot, melting it over medium heat. Once melted, stir in the flour and cook for 2 minutes to create a roux.

4. 4

   Combine Ingredients

   Gradually whisk in the milk, heavy cream, and clam juice. Stir until the mixture is smooth and begins to thicken.

5. 5

   Add Clams and Seasonings

   Stir in the chopped clams, salt, black pepper, thyme, and bay leaf. Bring the chowder to a simmer.

6. 6

   Simmer the Chowder

   Reduce the heat to low and let the chowder simmer for 15-20 minutes, stirring occasionally until the potatoes are tender.

7. 7

   Finish and Serve

   Remove the bay leaf, stir in the cooked bacon, and adjust the seasoning if necessary. Serve hot with crusty bread.