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 from the pot, chop into pieces, and set aside, leaving the rendered bacon fat in the pot.

2. 2

   Sauté Vegetables

   Add the diced onion and celery to the pot with the bacon fat. Sauté for about 5 minutes until the vegetables are soft and translucent.

3. 3

   Add Potatoes and Clams

   Add the diced potatoes and clams (including their juice) to the pot. Stir to combine.

4. 4

   Make the Roux

   In a separate small pan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes until it starts to turn golden. Gradually whisk in the milk and heavy cream until smooth.

5. 5

   Combine and Season

   Pour the roux into the pot with the vegetables and clams. Stir well to combine. Add salt, black pepper, thyme, and the bay leaf. Bring to a gentle simmer.

6. 6

   Simmer the Chowder

   Let the chowder simmer on low heat for about 20 minutes, stirring occasionally, until the potatoes are tender and the soup has thickened.

7. 7

   Add Bacon and Serve

   Stir in the reserved bacon bits. Remove the bay leaf before serving. Ladle the chowder into cups and enjoy hot.