Instructions
- Cook the Bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon, reserving the drippings in the pot.
- Sauté Vegetables: Add butter to the pot with the bacon drippings. Once melted, add the onion and celery. Cook for 5-7 minutes until softened. Add garlic and cook for 1-2 minutes more, until fragrant.
- Make the Roux: Stir in the flour and cook for 2 minutes, until lightly browned. This thickens the chowder.
- Add Liquids and Potatoes: Gradually whisk in the clam juice (including reserved juice from cans) and water. Add potatoes, bay leaf, thyme, salt, and pepper. Simmer for 15 minutes, or until potatoes are tender.
- Add Clams and Cream: Stir in the heavy cream (or half-and-half) and chopped clams. Heat through, but do not boil. Simmer gently for 5-10 minutes.
- Serve: Remove the bay leaf. Ladle into bowls, garnish with bacon and parsley. Serve with crusty bread or oyster crackers.
Cook Notes & Tips
- Clams: Fresh clams can be used; steam them, chop, and use the liquid instead of canned juice.
- Thickening: Mash some cooked potatoes before adding cream for extra thickness.
- Flavor Tip: Letting the chowder sit for a few hours or overnight deepens the flavors.
Recipe Variations
- Corn Chowder: Add 1 cup of frozen corn for sweetness and texture.
- Seafood Chowder: Add shrimp or scallops for a richer chowder.
- Herby Chowder: Add fresh thyme and rosemary for enhanced flavor.
Frequently Asked Questions (FAQs)
Q: Can I make this ahead? A: Yes! It tastes better after sitting for a few hours or overnight. Reheat gently.
Q: Can I freeze it? A: Freezing with cream is not recommended. Freeze before adding cream, then add when reheating.
Q: How long will it last? A: Leftovers can be stored in the refrigerator for 3-4 days. Reheat gently.
This New England Clam Chowder is a delicious and easy-to-make classic! Enjoy!