New England Clam Chowder
New England Clam Chowder
**Prep Time:** 15 minutes
**Cook Time:** 30 minutes
**Total Time:** 45 minutes
**Servings:** 4-6
## **Ingredients:**
- 4 slices bacon, chopped
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups clam juice (or seafood broth)
- 1 cup heavy cream
- 1 cup whole milk
- 1 pound russet potatoes, peeled and diced
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- 1 pound fresh clams, chopped (or 2 cans chopped clams, drained)
- 2 tablespoons fresh parsley, chopped
## **Instructions:**
### **1. Cook the Bacon**
In a large pot over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
### **2. Sauté the Vegetables**
Add butter to the pot, then sauté the onion, celery, and garlic until soft (about 3-4 minutes).
### **3. Make the Base**
Sprinkle in the flour and stir continuously for 1-2 minutes to create a roux. Slowly pour in the clam juice while stirring to prevent lumps.
### **4. Add Potatoes & Simmer**
Add the diced potatoes, bay leaf, thyme, salt, and pepper. Bring to a simmer and cook for **10-15 minutes**, or until potatoes are tender.
### **5. Add Clams & Finish the Chowder**
Stir in the clams, heavy cream, and milk. Cook for another **5 minutes**, ensuring the chowder is heated through but not boiling. Remove the bay leaf.
### **6. Serve & Garnish**
Ladle the chowder into bowls and garnish with crispy bacon and fresh parsley. Serve with oyster crackers or crusty bread.
Serving Suggestions:
Pair with a **buttery biscuit** or **a warm bread roll** for a comforting meal.
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