New England Clam Chowder Recipe

Cooking Instructions

1. 1

   Prepare Ingredients

   Chop the onion, celery, and dice the potatoes. If using fresh clams, clean and chop them.

2. 2

   Cook Bacon

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

3. 3

   Sauté Vegetables

   In the same pot with the bacon drippings, add the chopped onion and celery. Sauté until the onions are translucent.

4. 4

   Add Potatoes and Liquid

   Stir in the diced potatoes, clams (if using canned, reserve the juice), and enough water or clam juice to cover the vegetables. Add bay leaves and thyme. Simmer for about 15 minutes or until the potatoes are tender.

5. 5

   Make Roux

   In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes to create a roux.

6. 6

   Combine and Thicken

   Slowly whisk in the milk and heavy cream to the roux, cooking until it thickens. Add this mixture to the pot with the vegetables and clams.

7. 7

   Season and Serve

   Season with salt, black pepper, and the reserved bacon. Simmer for another 5-10 minutes. Remove bay leaves before serving. Enjoy your chowder!