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Classic New England Clam Chowder

Dive into the comforting world of Classic New England Clam Chowder, a beloved dish that captures the essence of coastal heritage. This rich, creamy soup dates back centuries, combining fresh clams, diced potatoes, savory bacon, and aromatic vegetables for a delightful experience. Discover the history and essential ingredients that make this chowder a culinary treasure. Follow our step-by-step guide to create a delicious bowl at home, perfect for warming your soul on chilly days. Enjoy the heartiness of this classic recipe that showcases the flavors of New England!
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Ingredients
  

4 slices thick-cut bacon, diced

1 medium yellow onion, diced

2 ribs celery, diced

2 medium potatoes, peeled and diced (about 2 cups)

3 cups clam juice (or fish stock)

1 cup heavy cream

2 cups fresh or canned clams, chopped (reserve juice if using canned)

2 tablespoons all-purpose flour

1 teaspoon dried thyme

1 bay leaf

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot or Dutch oven over medium heat, cook the diced bacon until crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon and drain on paper towels, leaving the rendered fat in the pot.

    Add the diced onion and celery to the pot. Sauté until the onion becomes translucent, about 4-5 minutes.

      Stir in the diced potatoes, thyme, and bay leaf, then add the clam juice. Bring the mixture to a gentle boil, reduce the heat, and simmer for about 15-20 minutes until the potatoes are tender.

        While the soup is simmering, in a small bowl, mix the flour with a little bit of water to create a slurry. Once the potatoes are cooked, stir the slurry into the pot. This will help thicken the chowder.

          Next, add the heavy cream and the chopped clams (along with the juice if using canned clams) into the pot. Stir to combine. Season with salt and black pepper to taste. Allow the chowder to simmer for an additional 5-10 minutes to heat through and meld the flavors.

            Remove the bay leaf and discard. Taste and adjust seasoning as desired.

              Serve the clam chowder hot, garnished with crispy bacon bits and fresh parsley.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6 servings