Cup Of New England Clam Chowder Recipe

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1. 1

   Render Bacon

   In a heavy-bottomed pot over medium heat, cook the bacon until crisp. Transfer to a paper towel–lined plate, leaving the rendered fat in the pot.

2. 2

   Sauté Aromatics

   Add the unsalted butter to the rendered fat and melt. Add the diced onion and celery; sauté until translucent, about 4-5 minutes. Add the minced garlic and cook for 1 minute more.

3. 3

   Make Roux

   Sprinkle the flour over the vegetables and cook, stirring, for 2 minutes to form a light roux.

4. 4

   Add Liquids and Potatoes

   Whisk in the clam juice and whole milk to smooth the mixture. Add the diced potatoes and the bay leaf; bring to a gentle simmer.

5. 5

   Add Clams and Cream

   Stir in the chopped clams with their juices and the heavy cream. Simmer gently until the potatoes are tender and the chowder thickens, about 10-15 minutes.

6. 6

   Finish & Serve

   Season with salt and pepper; remove the bay leaf. Return the crisp bacon to the pot if desired. Ladle into a cup and garnish with chopped parsley. Serve hot.