Classic Clam Chowder

New England Clam Chowder is more than just a dish; it's a beloved regional icon that embodies the rich culinary heritage of the Northeastern United States. This classic chowder is known for its creamy base, brimming with tender clams, and accented with smoky bacon. As the temperatures drop and the leaves begin to change, there's nothing quite like a warm bowl of clam chowder to evoke a sense of comfort and nostalgia. Whether served at a family gathering, a cozy dinner party, or simply enjoyed on a chilly evening, this chowder is the perfect companion.

Warm up your kitchen with the comforting flavors of Hearty New England Clam Chowder. This classic dish features a rich, creamy base packed with tender clams, smoky bacon, and hearty potatoes. Perfect for chilly evenings or family gatherings, each spoonful offers a taste of New England's rich culinary heritage. Discover step-by-step instructions to create this iconic chowder at home and bring a piece of the Northeastern coast to your table. Enjoy with crusty bread or oyster crackers for the ultimate cozy meal.

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Ingredients

4 slices of thick-cut bacon, diced

1 medium onion, finely chopped

2 stalks of celery, diced

2 medium potatoes, peeled and cubed

2 cups fresh clams, cleaned and chopped (or 2 cans of chopped clams with juice)

2 cups clam juice (or seafood stock)

1 cup heavy cream

1 cup milk

2 tablespoons all-purpose flour

2 tablespoons unsalted butter

1 teaspoon dried thyme

1 bay leaf

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Cook the Bacon: In a large pot, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.

Sauté the Aromatics: In the same pot, add the chopped onion and celery to the bacon fat. Sauté for about 5 minutes until they begin to soften.

Add Potatoes and Clams: Stir in the cubed potatoes and the chopped clams (if using fresh). Cook for an additional 3-4 minutes, allowing the flavors to meld.

Create the Base: Sprinkle the flour over the mixture and stir well, cooking for 2 minutes to eliminate the raw flour taste. Slowly add in the clam juice, stirring constantly to prevent lumps.

Simmer: Add the dried thyme, bay leaf, and a pinch of salt and pepper. Bring the chowder to a gentle boil, then reduce heat to low and let it simmer for about 15-20 minutes, or until the potatoes are tender.

Add Dairy: Remove the bay leaf from the pot. Stir in the heavy cream and milk. If you used canned clams, add them now along with their juice. Allow the chowder to heat through (do not boil) for an additional 5 minutes.

Garnish and Serve: Taste and adjust seasoning with salt and pepper as necessary. Ladle the chowder into bowls, sprinkle with the reserved crispy bacon and fresh parsley. Serve warm with crusty bread or oyster crackers.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6