New England Clam Chowder
A rich and creamy classic New England Clam Chowder, loaded with tender clams, potatoes, and bacon, perfect for a cozy meal.
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 measuring cups
- 1 Measuring spoons
- 1 Ladle
Ingredients
- 4 slices bacon chopped
- 1 medium onion diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups clam juice from canned clams
- 2 cups milk
- 1 cup heavy cream
- 3 medium potatoes peeled and diced
- 2 cans 6.5 oz each chopped clams, drained, juice reserved
- Salt and black pepper to taste
- 2 teaspoons fresh thyme chopped
- Fresh parsley chopped (for garnish)
Instructions
- In a large pot over medium heat, cook bacon until crispy. Remove and set aside, leaving the bacon fat in the pot.
- Add onion, celery, and garlic to the pot and sauté until softened, about 5 minutes.
- Sprinkle flour over the vegetables and stir to combine. Cook 1-2 minutes to remove raw flour taste.
- Slowly whisk in clam juice, milk, and cream. Stir until smooth.
- Add diced potatoes and thyme. Bring to a simmer and cook until potatoes are tender, about 15 minutes.
- Stir in clams and cooked bacon. Simmer an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped fresh parsley.
Notes
- For a thicker chowder, mash some of the potatoes before adding clams.
- Can substitute half-and-half for milk and cream for a lighter version.
- Serve with oyster crackers or crusty bread for a classic experience.