New England Clam Chowder Recipe

Preparation

1. 1

   Cook the Bacon

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

2. 2

   Sauté Vegetables

   Add the chopped onion and diced celery to the pot with bacon fat. Sauté for about 5 minutes, or until the vegetables are softened.

3. 3

   Add Potatoes

   Peel and dice the potatoes into small cubes. Add them to the pot and stir to combine with the onions and celery.

4. 4

   Incorporate Broth

   Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15 minutes, or until the potatoes are tender.

5. 5

   Make the Roux

   In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 2 minutes, stirring constantly to create a roux.

6. 6

   Thicken the Chowder

   Slowly whisk the heavy cream into the roux, ensuring there are no lumps. Gradually add this mixture to the pot with the clam and potato mixture, stirring well.

7. 7

   Add Clams and Seasoning

   Drain the canned clams and add them to the chowder, along with the thyme, salt, and black pepper. Cook for another 5 minutes, allowing the flavors to meld.

8. 8

   Finish and Serve

   Crumble the cooked bacon and stir it back into the chowder. Adjust seasoning to taste, serve hot, and enjoy!