New England Clam Chowder

Instructions

1. 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.
2. 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.
3. Make the Roux: Stir in the flour and cook for 2 minutes until lightly browned. This thickens the chowder.
4. Add Liquids and Potatoes: Gradually whisk in the clam juice (both reserved and from cans) and water. Add potatoes, bay leaf, thyme, salt, and pepper. Simmer for 15 minutes, or until potatoes are tender.
5. Add Clams and Cream: Stir in the heavy cream (or half-and-half) and chopped clams. Heat through gently (do not boil) for 5-10 minutes.
6. Serve: Remove the bay leaf. Ladle into bowls, garnish with bacon and parsley. Serve with crusty bread or oyster crackers.

Cook Notes & Tips

• Fresh Clams: Feel free to use fresh clams instead of canned. Steam them, chop, and use the liquid.
• Thicker Chowder: Mash some cooked potatoes before adding the cream.
• Flavor Enhancement: Let the chowder sit for a few hours or overnight for deeper flavor.

Recipe Variations

• Corn Chowder: Add 1 cup of frozen corn.
• Seafood Chowder: Add shrimp or scallops.
• Herby Chowder: Add fresh thyme and rosemary.

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: It’s best to freeze it *before* adding the cream. Add cream when reheating.

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

Enjoy this delicious New England Clam Chowder! It’s a perfect comfort food for any occasion.