New England Clam Chowder Recipe

Chowder Preparation

1. 1

   Prepare the Clams

   In a large pot, steam the clams in a bit of water until they open. Remove from heat, discard any unopened clams, and chop the meat. Reserve the broth.

2. 2

   Cook the Bacon

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

3. 3

   Sauté Vegetables

   Add butter to the pot with the bacon drippings. Sauté the onion, celery, and garlic until soft.

4. 4

   Add Potatoes and Broth

   Stir in the diced potatoes, thyme, bay leaf, and the reserved clam broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.

5. 5

   Finish the Chowder

   Stir in the chopped clams, chicken broth, and heavy cream. Cook for another 5 minutes. Season with salt and black pepper to taste.

6. 6

   Serve

   Remove the bay leaf, ladle the chowder into bowls, and garnish with crumbled bacon and chopped parsley.