New England Clam Chowder Recipe

Chowder Preparation

1. 1

   Prepare the Clams

   In a large pot, add the fresh clams and cover them with water. Bring to a boil and let simmer for about 5-10 minutes until the clams open. Discard any that do not open. Remove the clams from the pot, reserving the clam juice, and set aside to cool. Once cooled, chop the clams into bite-sized pieces.

2. 2

   Cook the Bacon

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

3. 3

   Sauté the Vegetables

   In the same pot with the bacon fat, add the chopped onion and celery. Sauté over medium heat until softened, about 5 minutes. Add the diced potatoes and stir to combine.

4. 4

   Make the Roux

   Stir in the butter and allow it to melt. Once melted, sprinkle the flour over the mixture and stir continuously for about 2 minutes to form a roux.

5. 5

   Add Liquids

   Gradually pour in the reserved clam juice, followed by the milk and heavy cream. Stir constantly to prevent lumps from forming. Bring the mixture to a simmer.

6. 6

   Season the Chowder

   Add the chopped clams, cooked bacon, salt, black pepper, thyme, and bay leaves to the pot. Stir well and let simmer for about 15-20 minutes, or until the potatoes are tender.

7. 7

   Final Touches

   Taste and adjust seasoning if necessary. Remove bay leaves before serving.