Clam Chowder New England-style, Oyster Crackers & Parsley Recipe

SOUPS, SALADS & BREAD

1. 1

   Render bacon

   In a heavy-bottom pot, cook the bacon over medium heat until crisp. Remove and drain on paper towels, leaving 1-2 tablespoons of fat in the pot.

2. 2

   Sauté aromatics

   Add chopped onion and celery to the pot with the rendered fat. Sauté until the vegetables are softened and translucent, about 5 minutes.

3. 3

   Make a roux

   Stir in the butter until melted, then whisk in the flour. Cook, whisking constantly, for 1-2 minutes to form a pale roux.

4. 4

   Add base liquids

   Slowly whisk in the clam juice and water. Bring to a gentle simmer.

5. 5

   Add potatoes and seasonings

   Add diced potatoes, thyme, bay leaf, salt, and pepper. Simmer until potatoes are just tender, about 12-15 minutes.

6. 6

   Stir in clams and dairy

   Add the canned clams (with their juice) and the milk. After a brief simmer, fold in the heavy cream. Do not boil vigorously after adding dairy.

7. 7

   Finish texture and bacon

   Return the crisp bacon to the pot. Taste and adjust salt and pepper as needed. Remove the bay leaf.

8. 8

   Serve with garnish

   Ladle the chowder into bowls and sprinkle with chopped parsley. Serve with oyster crackers on the side and lemon wedges if desired.