New England Clam Chowder Recipe

Cook the Bacon

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

Sauté Vegetables

In the same pot, add the chopped onion, celery, and diced marble potatoes. Sauté for about 5-7 minutes until the vegetables begin to soften.

Add Garlic and Flour

Add minced garlic and flour to the pot, stirring well to coat the vegetables. Cook for an additional 2 minutes.

Add Broth and Clams

Slowly pour in the chicken broth, stirring to combine. Add the clams (if using fresh, chop them first). Bring to a simmer.

Thicken the Chowder

Let the chowder simmer for about 15 minutes, or until the potatoes are tender.

Add Cream and Season

Stir in the heavy cream, salt, black pepper, and chopped thyme. Simmer for an additional 5 minutes.

Serve

Ladle the chowder into bowls, top with crispy bacon and fried clams for garnish. Enjoy!