New England Clam Chowder
Ingredients:
5 slices bacon, diced
2 tbsp butter
1 small onion, diced finley
2 stalks celery, diced
2 cloves garlic, minced
1 tsp worcestershire sauce
1 tsp Franks hot sauce
3 tbsp all-purpose flour
2 cups clam juice (see note* below)
1 cup chicken broth
3 medium or 2 large russet potatoes, peeled and diced
1 bay leaf
½ tsp dried thyme
Salt & black pepper, to taste
1 cup half and half or heavy cream
1½ cups chopped clams (canned or fresh)
2 tbsp fresh parsley, chopped
*If using canned clams reserve juice and add bottled clam juice to make 2 cups
Instructions:
Cook the Bacon
In a large pot over medium heat, cook the diced bacon until crispy.
Remove with a slotted spoon and set aside, leaving the bacon drippings in the pot.
Remove any burnt pieces of bacon from pot.
Sauté the Aromatics
Add butter, then sauté onion and celery until soft (about 3-4 minutes).
Stir in garlic and cook for another 30 seconds until fragrant.
Thicken the Base
Sprinkle in flour and stir constantly for 1 minute to cook off the raw taste.
Simmer the Soup
Slowly pour in clam juice and chicken broth, whisking to avoid lumps.
Bring to a gentle simmer for about 20 minutes whisking often.
Add potatoes, bay leaf, and thyme.
Bring to a gentle simmer (do not boil) and cook for 12-15 minutes, or until potatoes are fork-tender. Stirring occasionally.
Add Cream & Clams
Reduce heat to low, then stir in heavy cream or half and half and chopped clams.
Simmer for 5 more minutes, but do not boil.
Finish & Serve
Remove the bay leaf, then season with salt and black pepper to taste.
Stir in fresh parsley and top with crispy bacon before serving.
Serve hot with oyster crackers or warm bread.
👉 Tip: Heat the cream over medium-low heat until small bubbles appear around the edges of the saucepan (also known as simmering). Avoid boiling, as high heat can cause the cream to separate or curdle.
👉 Tip: If you want a thicker chowder you can add a slurry at the end to thicken.