Classic New England Clam Chowder Recipe
New England clam chowder is a rich and creamy soup packed with tender clams, potatoes, and smoky bacon. Perfect for chilly days, this hearty dish is a comforting classic.
Ingredients:
- 4 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups potatoes, peeled and diced
- 1 cup celery, chopped
- 1 cup carrots, diced
- 1 (8 oz) bottle clam juice
- 2 cups chopped fresh clams (or canned clams, drained)
- 2 cups whole milk
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 bay leaf
- 1/4 cup fresh parsley, chopped
- Oyster crackers, for serving
Instructions:
1. Cook the Bacon
In a large pot over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving the rendered fat in the pot.
2. Sauté the Vegetables
Add the onion, garlic, celery, and carrots to the pot and sauté until softened, about 5 minutes.
3. Make the Roux
Melt butter in the pot, then stir in the flour to create a roux. Cook for 1-2 minutes, stirring constantly.
4. Add the Liquid
Slowly pour in the clam juice, stirring to avoid lumps. Add the potatoes, thyme, bay leaf, salt, and pepper. Simmer for about 15 minutes until the potatoes are tender.
5. Add the Clams and Dairy
Stir in the clams, milk, and heavy cream. Simmer for another 5 minutes, ensuring the soup does not boil.
6. Finish and Serve
Remove the bay leaf, add fresh parsley, and top with crispy bacon. Serve hot with oyster crackers on the side.
Enjoy your homemade New England clam chowder!