Name: New England Clam Chowder
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 4 slices Bacon, diced; 2 tbsp Unsalted butter; 1 medium Yellow onion, finely chopped; 2 stalks Celery stalks, diced; 3 tbsp All-purpose flour; 16 oz Clam juice; 1.5 cups Heavy cream; 2 cups Russet potatoes, peeled and 1/2-inch cubed; 15 oz Chopped clams (fresh or canned, liquid reserved); 1 tsp Fresh thyme leaves; 1 piece Bay leaf; to taste none Salt and black pepper

"Experience the comforting taste of the Atlantic coast with this rich and velvety clam chowder. Packed with tender clams, smoky bacon, and buttery potatoes, this seaside classic is the ultimate soul-warming meal."

1 Ingredients

Qty	Item
4 slices 120 g	Bacon, diced
2 tbsp 30 g	Unsalted butter
1 medium 150 g	Yellow onion, finely chopped
2 stalks 100 g	Celery stalks, diced
3 tbsp 25 g	All-purpose flour
16 oz 475 ml	Clam juice
1.5 cups 360 ml	Heavy cream
2 cups 450 g	Russet potatoes, peeled and 1/2-inch cubed
15 oz 425 g	Chopped clams (fresh or canned, liquid reserved)
1 tsp 1 g	Fresh thyme leaves
1 piece 1 piece	Bay leaf
to taste none 0 none	Salt and black pepper

2 Instructions

In a large heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the butter to the bacon fat. Once melted, stir in the onion and celery. Cook for 5-7 minutes until the vegetables are soft and translucent.

Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste, creating a light roux.

Slowly whisk in the clam juice and any liquid reserved from the canned clams to avoid lumps. Add the cubed potatoes, thyme, and bay leaf.

Bring the mixture to a gentle boil, then reduce heat to low. Simmer for 15-20 minutes, or until the potatoes are fork-tender.

Stir in the heavy cream and the chopped clams. Simmer for an additional 5 minutes to heat the clams through. Do not let the soup reach a hard boil once the cream is added.

Season with salt and plenty of black pepper. Remove the bay leaf.

Serve hot, garnished with the reserved crispy bacon and oyster crackers.

·
For a thicker chowder, mash a few of the cooked potato cubes against the side of the pot before adding the cream.
·
Avoid overcooking the clams; they only need a few minutes to heat through or they will become rubbery.
·
Always use Russet potatoes as their high starch content helps thicken the base naturally.
·
If using fresh clams, steam them separately and use the filtered steaming liquid as your clam juice base.

? Frequently Asked Questions

Can I use canned clams instead of fresh?

Yes! High-quality canned chopped clams work beautifully. Just be sure to reserve the liquid from the can to add extra flavor to the broth.

How long does clam chowder last in the fridge?

It will keep well in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat.

Can I freeze New England Clam Chowder?

Freezing is not recommended as the heavy cream and potatoes can change texture and separate upon thawing.

Is this soup gluten-free?

As written, no, because of the flour roux. To make it gluten-free, substitute the flour with a gluten-free all-purpose blend or thicken with a cornstarch slurry at the end.

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