New England Clam Chowder

Instructions

1. Cook the Bacon: Cook diced bacon in a large pot over medium heat until crispy. Remove bacon with a slotted spoon, reserving drippings.
2. Sauté Vegetables: Add butter to the pot with bacon drippings. Add onion and celery; cook 5-7 minutes until softened. Add garlic; cook 1-2 minutes until fragrant.
3. Make the Roux: Stir in flour and cook 2 minutes until lightly browned. This thickens the chowder.
4. Add Liquids and Potatoes: Gradually whisk in clam juice (reserved and from cans) and water. Add potatoes, bay leaf, thyme, salt, and pepper. Simmer 15 minutes, or until potatoes are tender.
5. Add Clams and Cream: Stir in heavy cream (or half-and-half) and chopped clams. Heat through, but do not boil. Simmer 5-10 minutes.
6. Serve: Remove bay leaf. Ladle chowder into bowls, garnish with bacon and parsley. Serve with crusty bread or oyster crackers.

Cook Notes & Tips

• Clams: Fresh clams can be used; steam, chop, and use the liquid instead of canned juice.
• Thickening: Mash some cooked potatoes before adding cream for extra thickness.
• Flavor Tip: Let the chowder sit for a few hours or overnight for deeper flavor.

Recipe Variations

• Corn Chowder: Add 1 cup frozen corn for sweetness and texture.
• Seafood Chowder: Add shrimp or scallops for a richer chowder.
• Herb Lovers: Add fresh thyme and rosemary for enhanced flavor.

Frequently Asked Questions (FAQs)

Q: Can I make this ahead? A: Yes! It tastes even better after sitting for a few hours or overnight. Reheat gently.

Q: Can I freeze it? A: Not recommended with cream; freeze before adding cream, then add when reheating.

Q: How long does it last? A: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat slowly.

This New England Clam Chowder is a true comfort food classic! Enjoy!