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New England Clam Chowder is more than just a bowl of soup; it's a beloved classic that embodies the essence of coastal New England cuisine. This creamy, hearty dish is a staple in many homes and restaurants, especially during the chilly months when its comforting warmth is most welcome. Originating from the northeastern United States, clam chowder has become synonymous with New England, celebrated for its rich flavors and satisfying texture.

New England Clam Chowder - 2 Quarts

Indulge in the comforting warmth of New England Clam Chowder, a creamy classic that brings the flavors of the coast right to your kitchen! This easy recipe combines tender clams, potatoes, and smoky bacon for a hearty dish that's perfect any time of year. Ready to explore the secrets behind making this delicious chowder? Click through for step-by-step instructions and tips to create a bowl of happiness for you and your loved ones!
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Ingredients
  

4 slices of thick-cut bacon, chopped

1 medium onion, finely chopped

2 stalks of celery, diced

2 medium potatoes, peeled and diced

3 cups clam juice

2 cups fresh or canned chopped clams (drained, reserve liquid)

1 cup heavy cream

2 tablespoons all-purpose flour

1 teaspoon dried thyme

1 bay leaf

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot or Dutch oven, sauté the chopped bacon over medium heat until crispy. Remove the bacon and drain on paper towels, leaving the rendered fat in the pot.

    Add the chopped onion and celery to the pot with the bacon fat and sauté until softened, about 5 minutes.

      Sprinkle the flour over the vegetables and stir well to incorporate, cooking for another 2 minutes to eliminate the raw flour taste.

        Gradually whisk in the clam juice, scraping any bits off the bottom of the pot, followed by the reserved clam liquid.

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

            Add the clams and heavy cream to the pot, stirring to combine. Simmer for an additional 5-10 minutes until heated through.

              Season with salt and pepper to taste, and remove the bay leaf before serving.

                For a finishing touch, stir in the crispy bacon pieces and garnish with fresh parsley.

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