New England Clam Chowder

1. 1

   Place 1 minced garlic clove, 2 diced celery stalks, and 1/2 diced yellow onion in a medium bowl.

2. 2

   Cook 3 slices chopped bacon in a large saucepan or small pot over medium heat until most of the fat is rendered out, about 5 minutes. Add the onion mixture (reserve the bowl), 1 bay leaf, 1/4 teaspoon dried thyme, 3/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Cook until the onion starts to soften, 5 to 6 minutes. Meanwhile, prepare the clams.

   5 min
3. 3

   Strain 2 (6 1/2-ounce) cans chopped clams through a fine-mesh strainer into the reserved bowl.

4. 4

   Sprinkle 1/4 cup all-purpose flour over the bacon mixture. Cook, stirring frequently, for 1 minute.

   1 min
5. 5

   While stirring constantly and scraping the bottom of the pan with a wooden spoon, pour in the strained clam juice and 2 bottles clam juice. Add 12 ounces diced red or Yukon gold potatoes potatoes. Bring to a boil, stirring occasionally and making sure to scrape the bottom and sides of the pan. Reduce the heat to medium-low and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.

   15 min
6. 6

   Add the drained clams and 1/3 cup heavy cream. Stir to combine and bring back to a simmer. Taste and season with more salt and black pepper as needed. Discard the bay leaf. Serve with oyster crackers and garnish with chopped fresh parsley if desired.

Recipe Notes

1. 7

   Storage: Leftovers can be refrigerated in an airtight container up to 3 days.