Name: New England Clam Chowder with Smoked Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 slices Thick-cut smoked bacon; 2 tbsp Unsalted butter; 1 large Yellow onion, finely diced; 2 stalks Celery stalks, diced; 3 tbsp All-purpose flour; 2 cups Bottled clam juice; 1 lb Yukon Gold potatoes, cubed; 1 tsp Fresh thyme; 1 leaf Bay leaf; 2 cups Whole milk; 1 cup Heavy cream; 13 oz Canned chopped clams (drained, reserve liquid); 2 tbsp Fresh parsley, chopped

"This New England Clam Chowder is a soul-warming coastal classic, featuring succulent clams and tender potatoes bathed in a rich, velvety cream broth. The addition of thick-cut smoked bacon adds a deep, savory layer that makes every spoonful an irresistible experience."

1 Ingredients

Qty	Item
4 slices 120 g	Thick-cut smoked bacon
2 tbsp 30 g	Unsalted butter
1 large 150 g	Yellow onion, finely diced
2 stalks 80 g	Celery stalks, diced
3 tbsp 25 g	All-purpose flour
2 cups 475 ml	Bottled clam juice
1 lb 450 g	Yukon Gold potatoes, cubed
1 tsp 1 g	Fresh thyme
1 leaf 1 pc	Bay leaf
2 cups 475 ml	Whole milk
1 cup 240 ml	Heavy cream
13 oz 370 g	Canned chopped clams (drained, reserve liquid)
2 tbsp 5 g	Fresh parsley, chopped

2 Instructions

In a large heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crispy. Use a slotted spoon to remove the bacon bits and set them aside on a paper towel, leaving the rendered fat in the pot.

Add the butter to the bacon fat. Once melted, add the onion and celery. Sauté for about 5 minutes until the vegetables are translucent and soft.

Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste without browning it.

Slowly whisk in the bottled clam juice and any liquid reserved from the canned clams. Stir to ensure there are no flour lumps.

Add the cubed potatoes, thyme, and bay leaf. Bring the mixture to a gentle simmer. Cover and cook for 12-15 minutes, or until the potatoes are fork-tender.

Lower the heat to medium-low. Stir in the milk, heavy cream, and the drained clams. Simmer gently for another 5 minutes to heat through (do not let it reach a rolling boil or the cream may break).

Season with salt and plenty of black pepper to taste. Remove the bay leaf. Serve hot, garnished with the reserved crispy bacon and fresh parsley.

·
Don't boil the soup after adding the cream and clams, as the clams can become rubbery and the dairy might curdle.
·
For a thicker chowder, mash a few of the cooked potato cubes against the side of the pot with a spoon.
·
Using Yukon Gold potatoes is ideal because they hold their shape well while providing a creamy texture.
·
If you have access to fresh littleneck clams, steam them separately and add them at the very end for a gourmet touch.

? Frequently Asked Questions

Can I use fresh clams instead of canned?

Yes, you can steam 2-3 pounds of fresh clams in a little water or wine until they open, then chop the meat and use the steaming liquid as your clam juice.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.

Can this chowder be frozen?

It is not recommended to freeze this soup as the heavy cream and potatoes may change texture and separate upon thawing.

What is the best bread to serve with this?

A crusty sourdough bread or traditional oyster crackers are the perfect accompaniment for soaking up the creamy broth.

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