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the finished new England clam chowder
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New England Clam Chowder Recipe

Prep Time10 minutes
Cook Time40 minutes
Servings: 4

Ingredients

  • 6 Slices of bacon cut into ½ inch sized squares
  • 2 Tablespoons of butter
  • 1 medium onion diced
  • 2 Stalks of celery diced
  • 2 to 3 small potatoes peeled and diced
  • 2 Cloves of garlic minced
  • ¼ Teaspoon of dried thyme
  • 2 Teablespoons of flour
  • 1 Cup of chicken stock
  • 8 oz Bottle of clam juice
  • 1 Cup of heavy cream
  • 2 6.5 oz. Cans of clams plus their juice
  • Salt & pepper to taste

Garnish:

  • Oyster crackers
  • Crumbled up bacon
  • parsley

Instructions

  • Cook the bacon: Get out a medium-sized stockpot/dutch oven and place it over medium-high heat. Toss in the bacon and cook until it has rendered its fat and become crispy to your likings. Take the bacon out with a slotted spoon and set it aside on some paper towels.
  • Sautee the vegetables: Reduce the heat to medium, and toss in the onion, celery, and potatoes. Sautee these ingredients in the bacon fat for 5 minutes, or until the onions have become translucent. Add in the garlic, and thyme, continuing to sautee everything for another minute. Pour in the flour, and stir so that it coats all of the vegetables.
  • Add liquids and simmer: Slowly pour in the chicken stock and clam juice, stirring so that the flour is incorporated into the liquids. Cover the pot and let it simmer for 20 to 30 minutes, or until the potatoes are soft and tender.
  • Finish the dish: Add the heavy cream, along with the canned clams and their juices. Stir everything together and let it simmer for 5 minutes. Finally taste the chowder and add salt and pepper to your liking.
  • Serve up the clam chowder in bowls and garnish with bacon, oyster crackers, and minced parsley.