Boston Clam Chowder Recipe

Cooking Directions

1. 1

   Prepare the Base

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

2. 2

   Sauté Vegetables

   Add the butter to the pot with the bacon drippings. Once melted, add the diced onion, celery, and potatoes. Sauté until the vegetables are softened, about 5-7 minutes.

3. 3

   Make the Roux

   Sprinkle in the flour and stir well to combine. Cook for 2-3 minutes to form a roux, stirring constantly.

4. 4

   Add Liquids

   Slowly whisk in the milk, heavy cream, and clam juice. Add the bay leaves, thyme, salt, and black pepper. Bring to a gentle simmer.

5. 5

   Incorporate Clams

   Once the chowder has thickened, add the chopped clams and reserved bacon. Simmer for an additional 10 minutes, stirring occasionally.

6. 6

   Final Touches

   Remove the bay leaves and adjust seasoning with additional salt and pepper if necessary. Serve hot, garnished with chopped parsley.