New England Clam Chowder Recipe

🧺 Ingredients:

🐚 For the Chowder:

• 4 slices thick-cut bacon, chopped
• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 3 tbsp all-purpose flour (for thickening)
• 2 cups (475 ml) clam juice (bottled or reserved from canned clams)
• 1 cup (240 ml) water
• 1 ½ lbs (700g) potatoes (Yukon Gold or Russet), peeled and diced
• 1 bay leaf
• ¾ tsp dried thyme (or 1 tsp fresh)
• Salt & black pepper, to taste
• 2 cups (475 ml) heavy cream or half-and-half
• 2 cans (6.5 oz / ~185g each) chopped clams, drained (reserve juice)
• 1 tbsp chopped fresh parsley (optional)
• Oyster crackers or crusty bread, for serving

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🧑‍🍳 Instructions:

🔹 Step 1: Cook the Bacon

1. In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy (about 5–7 minutes).
2. Remove bacon with a slotted spoon and set aside on a paper towel.
3. Leave about 2 tbsp of bacon fat in the pot (drain excess if needed).

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🔹 Step 2: Sauté the Vegetables

1. Add butter to the pot with the bacon fat.
2. Sauté diced onion and celery for 4–5 minutes until softened.
3. Stir in minced garlic and cook for 30 seconds until fragrant.

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🔹 Step 3: Build the Base

1. Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes to form a roux (this thickens the soup).
2. Gradually pour in clam juice and water, stirring constantly to avoid lumps.
3. Add diced potatoes, bay leaf, thyme, and a pinch of salt and pepper.

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🔹 Step 4: Simmer the Chowder

1. Bring to a gentle boil, then reduce heat to a simmer.
2. Cover and cook for 15–20 minutes, or until potatoes are tender when pierced with a fork.

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🔹 Step 5: Add Clams & Cream

1. Stir in heavy cream (or half-and-half).
2. Add chopped clams and cooked bacon.
3. Simmer uncovered for another 5 minutes — just enough to heat everything through. Avoid boiling at this point, or the cream may curdle and clams can get tough.

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🔹 Step 6: Taste & Serve

1. Adjust salt and pepper to taste.
2. Remove bay leaf.
3. Garnish with chopped parsley if desired.
4. Serve hot with oyster crackers or warm crusty bread.

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✅ Tips for Best Results:

• Don’t overcook clams – add them at the end to keep them tender.
• Thicker chowder? Simmer a little longer uncovered or mash a few potatoes.
• Fresher taste? Use fresh clams (like littlenecks) if available — steam and chop them, and use their juice.

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🧊 Storage:

• Fridge: Keeps 3–4 days in an airtight container.
• Freezing: Not recommended, as the cream may separate when reheated.