New England Clam Chowder Recipe

Preparation

1. 1

   Cook the Bacon

   In a large pot or Dutch oven over medium heat, add the Nueske's bacon lardons and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

2. 2

   Sauté Vegetables

   Add the diced celery and onion to the pot with the bacon fat. Sauté for about 5 minutes until the vegetables are soft and the onion is translucent.

3. 3

   Add Potatoes and Broth

   Stir in the diced potatoes, chicken broth, reserved clam juice, salt, black pepper, thyme, and bay leaf. Bring to a boil, then reduce heat and let simmer for 15-20 minutes, or until the potatoes are tender.

4. 4

   Add Clams and Cream

   Stir in the drained clams and heavy cream. Let the chowder simmer for an additional 5 minutes, stirring occasionally. Do not boil after adding the cream.

5. 5

   Finish and Serve

   Remove the bay leaf. Adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with the reserved bacon lardons.