Classic New England Clam Chowder

Classic New England Clam Chowder

A rich, creamy soup featuring tender clams, potatoes, and smoky bacon

KEY INFO:

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 6
• Difficulty: Moderate
• Diet: Pescatarian (contains shellfish, dairy)

EQUIPMENT NEEDED:

• Large Dutch oven or heavy-bottomed pot
• Sharp knife and cutting board
• Measuring cups and spoons
• Whisk
• Slotted spoon
• Alternative: Heavy saucepan can replace Dutch oven

INGREDIENTS:

• 4 slices bacon, diced (115g)
• 2 tablespoons unsalted butter (30g)
• 1 large onion, finely diced (about 200g)
• 2 celery stalks, finely diced (about 120g)
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour (45g)
• 4 cups clam juice (960ml)
• 2 pounds potatoes, peeled and diced (900g)
• 2 bay leaves
• 1 teaspoon dried thyme
• 2 (6.5 oz) cans chopped clams, juice reserved (185g each)
• 2 cups half-and-half (480ml)
• Salt and freshly ground black pepper
• Fresh parsley for garnish

METHOD:

1. Cook bacon in Dutch oven over medium heat until crisp, 6-8 minutes. Remove with slotted spoon.

2. Add butter to bacon fat. Once melted, add onions and celery. Cook until soft and translucent, 5 minutes.
3. Add garlic, cook 30 seconds until fragrant.
4. Sprinkle flour over vegetables. Cook, stirring constantly, 1 minute.
5. Gradually whisk in clam juice and reserved juice from canned clams.
6. Add potatoes, bay leaves, and thyme. Bring to simmer.
7. Cook until potatoes are tender when pierced with fork, 15-20 minutes.

8. Stir in chopped clams and half-and-half. Heat just until steaming, DO NOT BOIL.
9. Season with salt and pepper to taste.

CRUCIAL TIPS:

• Never boil after adding cream – it will curdle
• Cook potatoes fully before adding clams
• Use starchy potatoes (Russet) for best texture
• Reserve bacon fat – it’s essential for flavor

STORAGE & VARIATIONS:

• Keeps refrigerated for 3 days
• Reheat gently on stovetop
• Thicken with extra cream if needed
• Manhattan variation: Use tomatoes instead of cream
• Rhode Island style: Clear broth, no cream

Scale recipe by maintaining ratio of liquid to flour for proper thickness.

This recipe serves 6 as a main course or 8-10 as a starter.