Bowl Of New England Clam Chowder Recipe

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1. 1

   Cook the bacon

   In a large heavy pot or Dutch oven over medium heat, cook the diced bacon until crisp. Transfer the bacon to a paper towel–lined plate and pour off all but 1–2 tablespoons of fat, leaving it in the pot.

2. 2

   Sauté aromatics

   Add the butter to the pot and melt it with the rendered bacon fat. Stir in the diced onion and celery and cook until soft and translucent, about 5–7 minutes.

3. 3

   Make the roux

   Sprinkle in the flour and cook, stirring constantly, 1–2 minutes to form a light roux. Slowly whisk in the clam juice to avoid lumps.

4. 4

   Add potatoes and herbs

   Stir in the diced potatoes, bay leaf, and thyme. Bring to a gentle simmer and cook until potatoes are just tender, about 12–15 minutes.

5. 5

   Add dairy

   Pour in the milk and cream; heat gently, maintaining a simmer. Do not boil, or the dairy may curdle.

6. 6

   Add clams

   Fold in the chopped clams (and any juice from the cans). Simmer 3–5 minutes until the clams are heated through. Season with salt and pepper to taste.

7. 7

   Finish and serve

   Remove the bay leaf. Stir in chopped parsley. Taste again for seasoning and adjust if needed. Serve hot, with crusty bread or oyster crackers.