New England Clam Chowder Recipe

Preparation

1. 1

   Cook the Bacon

   In a large pot or Dutch oven over medium heat, add the diced bacon. Cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

2. 2

   Sauté Vegetables

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

3. 3

   Add Potatoes and Broth

   Stir in the diced potatoes and chicken broth. Add the bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 15-20 minutes or until the potatoes are tender.

4. 4

   Incorporate Clams

   Once the potatoes are tender, add the clams (including the liquid if using canned) to the pot. Stir well to combine.

5. 5

   Add Cream

   Pour in the heavy cream and stir gently. Let the chowder heat through for an additional 5 minutes, but do not allow it to boil.

6. 6

   Finish and Serve

   Remove the bay leaf, and stir in the reserved bacon. Taste and adjust seasoning, if needed. Serve hot in bowls, garnished with additional bacon if desired.