New England Clam Chowder
A rich, creamy soup filled with tender clams and hearty potatoes, delivering restaurant-quality flavor.
Ingredients
Instructions
In a large pot or Dutch oven over medium heat, cook the diced bacon until it’s crisp and golden. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the butter, then stir in the onion, celery, and a pinch of salt. Sauté until vegetables are softened, about 5 minutes. Add garlic and cook for another 30 seconds until fragrant.
Sprinkle in the flour and stir to coat the vegetables. Cook for 2 minutes to remove the raw flour taste, stirring constantly.
Slowly pour in the clam juice, whisking to prevent lumps. Stir in the potatoes, bay leaves, and thyme. Bring to a boil, then reduce heat to medium-low and simmer for about 15 minutes, or until potatoes are fork-tender.
Stir in the heavy cream, then add the clams and cooked bacon. Simmer for 5 more minutes, just until heated through.
Remove the bay leaves, taste, and adjust salt and pepper as needed. Ladle into bowls and garnish with chopped parsley if desired.
