New England Clam Chowder Recipe

Transfer the chopped bacon to a cold Dutch oven. Turn the heat to medium-low heat and allow the bacon to cook slowly. Stir occasionally so that the bacon cooks evenly. Cook until the fat is rendered and the bacon is crisp.

Use a slotted spoon to remove the bacon and place it on a plate lined with paper towels. Reserve one tablespoon of rendered bacon grease in the pot. Discard the rest.

Set the heat to medium-low and add the butter, onions, celery, and carrots. Cook low and slow until softened, about 10 minutes. Then, stir in the minced garlic, thyme, black pepper, and salt. Continue to cook for an additional 30 seconds, stirring continuously.

Sprinkle the flour evenly over the softened veggies. Cook, stirring continuously, for two minutes.

Stir in the water, clam juice (plus reserved clam juice), bouillon powder (optional), Worcestershire sauce (optional), and bay leaf. Increase the heat to high and bring to a boil.

Stir in the potatoes, then reduce the heat to medium-low. Cook until the potatoes are softened, about 20 minutes.

Remove the pot from heat and slowly stir in the half-and-half. Return to heat and bring the soup to a gentle simmer – do not boil. Add the clams and gently simmer for 5 minutes.

Season with additional salt and black pepper to taste. Garnish with oyster crackers, cooked bacon, sliced green onion or chives, and Tabasco sauce, if desired.