New England Clam Chowder Recipe

Cooking Instructions

1. 1

   Prepare the Base

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

2. 2

   Sauté Vegetables

   In the same pot, add butter and sauté the onion, celery, and potatoes for about 5 minutes until softened.

3. 3

   Make the Roux

   Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 more minutes.

4. 4

   Add Liquids

   Gradually add the clam broth while stirring continuously to avoid lumps. Then add the minced clams, salt, black pepper, thyme, and bay leaf.

5. 5

   Simmer

   Bring the mixture to a boil, then reduce heat and let it simmer for about 15-20 minutes, until the potatoes are tender.

6. 6

   Finish with Cream

   Stir in the heavy cream and cooked bacon. Heat through without boiling, then remove from heat.

7. 7

   Serve

   Ladle the chowder into bowls and enjoy hot, optionally garnished with fresh parsley.