New England Clam Chowder

Yields: 6-8 servings Prep time: 20 minutes Cook time: 30-40 minutes

Ingredients:

• For the Base:
  • 4 slices thick-cut bacon, diced (about 1/2 cup)
  • 2 tablespoons unsalted butter (if needed, after bacon fat renders)
  • 1 large yellow onion, finely diced
  • 2 stalks celery, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • 1/2 teaspoon black pepper
  • 1/4 cup (30g) all-purpose flour
• For the Chowder:
  • 3 cups (720ml) bottled clam juice (important for authentic clam flavor)
  • 1 cup (240ml) water or vegetable broth
  • 3 large potatoes (about 1.5 lbs / 680g), peeled and diced into ½-inch cubes (Yukon Gold or Russet work well)
  • 2 (6.5 oz / 184g) cans chopped clams, undrained (reserve the clam liquid) OR 1.5 lbs fresh littleneck clams, cleaned and steamed open, then chopped with their liquid reserved.
  • 1 ½ cups (360ml) heavy cream or half-and-half
  • 1 cup (240ml) whole milk
  • Salt to taste (be careful, clam juice is salty)
• For Serving (Optional):
  • Fresh parsley, chopped
  • Oyster crackers

Equipment:

• Large heavy-bottomed pot or Dutch oven
• Whisk

Instructions:

1. Cook the Bacon:
   • In a large heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crispy.
   • Using a slotted spoon, remove the bacon to a paper towel-lined plate to drain. Reserve about 2 tablespoons of the rendered bacon fat in the pot. If you have less, add butter to make up the difference.
2. Sauté Aromatics:
   • Add the diced onion and celery to the pot with the bacon fat (and/or butter). Sauté over medium heat for 5-7 minutes, until softened and translucent.
   • Add the minced garlic, dried thyme, and black pepper. Cook for another minute until fragrant.
3. Make the Roux:
   • Sprinkle the flour over the softened vegetables. Cook, stirring constantly, for 1-2 minutes, allowing the flour to cook out a bit. This forms your roux, which will thicken the chowder.
4. Deglaze & Add Potatoes:
   • Slowly whisk in the bottled clam juice and water/broth. Continue whisking to prevent lumps, bringing the mixture to a gentle simmer. It will start to thicken.
   • Add the diced potatoes to the pot. Bring back to a simmer, then reduce heat to medium-low, cover, and cook for 10-15 minutes, or until the potatoes are fork-tender.
5. Add Clams and Cream:
   • Drain the canned chopped clams, reserving all of the clam liquid. Add the drained clams and their reserved liquid to the pot. (If using fresh clams, add the chopped clams and their strained cooking liquid now.)
   • Pour in the heavy cream and whole milk. Stir gently to combine.
   • Heat the chowder gently over low heat, stirring occasionally, until it is heated through and slightly thickened to your desired consistency. Do not boil once the dairy is added, or it may curdle.
6. Season and Serve:
   • Taste the chowder and add salt if needed. Remember, clam juice and bacon are salty, so you likely won’t need much, if any.
   • Ladle the hot chowder into bowls. Garnish with the reserved crispy bacon and fresh parsley, if desired.
   • Serve with oyster crackers on the side.

Enjoy your comforting bowl of New England Clam Chowder!