New England Clam Chowder Recipe

Preparation

1. 1

   Cook the Bacon

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

2. 2

   Sauté Vegetables

   In the same pot, add the chopped onion and celery. Sauté for about 5 minutes until the onion is translucent.

3. 3

   Add Potatoes and Clams

   Add the diced potatoes and clams to the pot, stirring to combine.

4. 4

   Make the Roux

   In a separate bowl, melt the butter and whisk in the flour until smooth. Gradually add the milk and heavy cream, whisking continually until thickened.

5. 5

   Combine and Simmer

   Pour the roux into the pot with the vegetables and clams. Add thyme, bay leaf, salt, and pepper. Stir well and bring to a simmer. Cook for about 20 minutes or until the potatoes are tender.

6. 6

   Final Touch

   Remove the bay leaf and stir in the crispy bacon. Adjust seasoning with salt and pepper to taste.

7. 7

   Serve

   Ladle the chowder into bowls and garnish with chopped parsley before serving.