New England Clam Chowder - Bowl Recipe
Served Friday and Saturday only.
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Ingredients
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Base Ingredients
Liquids
Seasonings
Garnish
Method
Preparation
- 1
Cook the Bacon
In a large pot over medium heat, cook the diced bacon until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
- 2
Sauté the Vegetables
In the same pot with the bacon fat, add the chopped onion, diced celery, and diced potatoes. Sauté for about 5-7 minutes until the vegetables start to soften.
Cooking
- 3
Add Liquids
Pour in the clam juice, and bring the mixture to a simmer. Add the chopped clams, thyme, bay leaf, salt, and black pepper. Stir to combine.
- 4
Simmer
Reduce heat to low and let the chowder simmer for about 20 minutes, or until the potatoes are tender.
- 5
Add Cream and Milk
Stir in the heavy cream and milk. Allow the chowder to heat through for an additional 5 minutes.
Serving
- 6
Garnish and Serve
Remove the bay leaf, ladle the chowder into bowls, and garnish with crispy bacon and chopped fresh parsley. Serve hot.