New England Clam Chowder Recipe

Prepare the Clams

If using fresh clams, scrub them under cold water and steam them until they open. Reserve the juice and chop the clams. If using canned clams, drain and set aside.

Chop Vegetables

Dice the potatoes, onion, and celery into small, uniform pieces to ensure even cooking.

Cook Bacon

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

Sauté Vegetables

Add the diced onion and celery to the pot with the bacon drippings. Sauté until the vegetables are soft and translucent, about 5-7 minutes.

Add Potatoes and Liquids

Add the diced potatoes, clam juice, and water to the pot. Stir in the salt, black pepper, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.

Incorporate Clams and Cream

Once the potatoes are cooked, add the chopped clams and heavy cream to the pot. Stir to combine and heat through on low for about 5 minutes.

Adjust Seasoning

Taste the chowder and adjust seasoning with more salt and pepper if needed.

Serve

Ladle the chowder into bowls and garnish with crispy bacon and chopped fresh parsley before serving.