New England Clam Chowder Recipe

Preparation

1. 1

   Cook the Bacon

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

2. 2

   Sauté Vegetables

   In the same pot with the bacon drippings, add the chopped onions and celery. Sauté for 5-7 minutes until softened.

3. 3

   Add Potatoes and Clams

   Add the diced potatoes and shucked clams to the pot and stir well.

4. 4

   Combine with Clam Juice

   Pour in the clam juice, add the bay leaves, salt, pepper, and thyme. Bring to a simmer and cook for about 15 minutes until the potatoes are tender.

5. 5

   Make the Roux

   In a separate pan, melt the butter over medium heat and whisk in the flour. Cook for 2-3 minutes until lightly golden.

6. 6

   Combine Roux with Chowder

   Gradually whisk the roux into the clam mixture to thicken the chowder. Stir to combine thoroughly.

7. 7

   Add Heavy Cream

   Slowly pour in the heavy cream and continue to simmer the chowder for another 10 minutes.

8. 8

   Finish with Bacon

   Stir in the crumbled bacon just before serving. Adjust seasoning with additional salt and pepper if needed.