Classic New England Clam Chowder Recipe

Rinse the clams in cold water and scrub to remove any dirt or sand.

Place the cleaned clams in a large pot and cover with water. Add the onion, fennel, celery, salt, and peppercorns to the pot, stir to combine, and bring to a boil over high heat.

Once boiling, reduce the heat to low, and cook for 5 to 10 minutes or until the clams have opened (discard any unopened clams). Remove the cooked clams from the pot and set aside.

Strain the broth through a fine mesh strainer, discarding the veggies and peppercorns.

Strain the broth a second time through either sheets of paper towels or a coffee filter. Set aside.

Cook the bacon in another large pot or Dutch oven over medium heat until crisp, about 3 minutes.

Remove the bacon from the pot using a slotted spoon and set aside to drain on paper towels.

Add the butter to the pot and melt.

Once melted, add the diced onion, celery, fennel, and garlic to the pot, stir to combine, and saute for 3 minutes or until tender-crisp.

Sprinkle the veggies with flour and stir to combine the roux. Cook for 1 minute more.

Add the chicken broth, heavy cream, and 3 cups of the clam broth, stirring to combine.

Season the liquid with hot sauce and Worcestershire sauce, stir to combine, and bring to a simmer.

Once simmering, add the potatoes and thyme sprig to the pot, and stir to combine. Cook, stirring occasionally, until the potatoes are tender, about 15 to 20 minutes.

Return the cooked clams to the pot and gently stir to combine. Continue to cook for 1 to 2 minutes or until the clams have reheated. Season to taste with salt and pepper

Divide the chowder between bowls and sprinkle with parsley, thyme, and cooked bacon before serving.