New England Clam Chowder Recipe

Preparation

1. 1

   Cooking the Bacon

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

2. 2

   Sautéing the Vegetables

   Add the chopped onion and celery to the pot. Sauté for about 5 minutes or until softened. Stir in the minced garlic and cook for another minute.

3. 3

   Adding Potatoes and Flour

   Add the diced potatoes and flour to the pot, stirring well to coat the potatoes with the fat and flour.

4. 4

   Pouring in Clam Juice

   Gradually add the clam juice, stirring to combine. Bring the mixture to a boil, then reduce to a simmer.

5. 5

   Simmering the Chowder

   Add the chopped clams, thyme, bay leaves, and the cooked bacon back into the pot. Simmer for about 15-20 minutes or until the potatoes are tender.

6. 6

   Finishing with Cream

   Stir in the heavy cream and season with salt and black pepper to taste. Remove the bay leaves before serving.