New England Clam Chowder

A rich and creamy soup loaded with tender clams, chunky potatoes, and smoky bacon, simmered to velvety perfection. This New England staple warms you from the inside out on chilly coastal evenings.

Ingredients

• 4 slices thick-cut bacon, chopped
• 2 tbsp unsalted butter
• 1 cup diced yellow onion
• 2 stalks celery, diced
• 3 tbsp all-purpose flour
• 2 cups clam juice
• 1.5 cups whole milk
• 1 cup heavy cream
• 1.5 lb Yukon Gold potatoes, diced
• 2 cans (6.5 oz each) chopped clams, drained (reserve liquid)
• 2 bay leaves
• 1 tsp fresh thyme leaves
• ½ tsp white pepper
• 1 tsp salt

Method

1. In a large Dutch oven over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Add butter to the bacon fat. Once melted, add onion and celery. Cook until softened, about 5 minutes, stirring occasionally.
3. Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
4. Slowly whisk in the clam juice, reserved clam liquid, and milk. Add potatoes, bay leaves, and thyme. Bring to a simmer and cook until potatoes are fork-tender, about 15 minutes.
5. Stir in the heavy cream, chopped clams, white pepper, and salt. Simmer gently for 5 minutes without boiling to let the flavors meld.
6. Remove bay leaves. Ladle into bowls and top with the crispy bacon. Serve with oyster crackers on the side.

Chef's note: For a thicker chowder, mash some of the potatoes against the side of the pot with a wooden spoon. Fresh littleneck clams can replace canned: steam 3 dozen open, chop the meat, and use the steaming liquid as part of your clam juice.

Nutrition per serving

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