New England Clam Chowder Recipe

Preparation

1. 1

   Cook the Bacon

   In a large pot over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and place it on a paper towel to drain excess grease.

2. 2

   Sauté the Vegetables

   In the same pot with the bacon fat, add the chopped onion and cook until translucent, about 5 minutes. Stir in the diced potatoes and cook for another 5 minutes.

3. 3

   Add the Clams

   If using fresh clams, rinse them thoroughly and add them to the pot. If using canned clams, add them along with their juice after the potatoes have softened.

4. 4

   Create the Roux

   In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes until golden brown.

5. 5

   Combine Mixtures

   Slowly whisk in the milk and heavy cream to the roux, ensuring there are no lumps. Once combined, add this mixture to the pot with clams and vegetables.

6. 6

   Season the Chowder

   Add the thyme, bay leaf, salt, and black pepper to the pot. Stir well to combine and let simmer on low heat for about 15-20 minutes, until the chowder thickens.

7. 7

   Add Bacon Back

   Remove the bay leaf and stir the cooked bacon back into the chowder before serving.

8. 8

   Serve

   Ladle the chowder into bowls and serve hot. Enjoy your creamy New England Clam Chowder!