New England Clam Chowder Recipe

Directions

1. 1

   Prepare the clams

   Rinse the clams under cold water to remove any sand or grit. Set aside.

2. 2

   Cook the bacon

   In a large pot, cook the bacon over medium heat until crispy. Remove and crumble, leaving the bacon fat in the pot.

3. 3

   Sauté vegetables

   Add the chopped onion and celery to the pot with the bacon fat. Sauté for about 5 minutes until the onion is translucent.

4. 4

   Add garlic and seasonings

   Stir in the minced garlic, thyme, and bay leaf. Cook for an additional minute.

5. 5

   Add potatoes and broth

   Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the potatoes are tender.

6. 6

   Steam the clams

   In a separate pot, add the clams with a splash of water. Cover and steam until the clams open, about 5-7 minutes. Discard any clams that do not open.

7. 7

   Combine and finish the chowder

   Remove the bay leaf from the soup. Stir in the heavy cream, crumbled bacon, and the steamed clams. Season with salt and black pepper to taste.

8. 8

   Serve

   Ladle the chowder into bowls and garnish with additional bacon and fresh herbs if desired. Enjoy!