New England Clam Chowder

Ingredients

• 4 slices bacon, diced
• 1 yellow onion, diced
• 2 stalks celery, diced
• 3 tablespoons all-purpose flour
• 3 cups bottled clam juice
• 1 1/2 pounds Yukon Gold potatoes, peeled and diced
• 1 teaspoon fresh thyme leaves
• 2 bay leaves
• 3 cans (6.5 oz each) chopped clams, with juice reserved
• 1 cup heavy cream
• 1 cup whole milk
• 1 salt, to taste
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped, for garnish
• 4 tablespoons unsalted butter

Method

1. 1

   In a 6-quart saucepan over medium heat, cook the diced bacon until crisp and browned, about 6 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.

   6:00 · Cook bacon
2. 2

   Add the butter to the bacon fat, then stir in the onion and celery. Cook until softened, about 5 minutes.

   5:00 · Soften vegetables
3. 3

   Sprinkle the flour over the vegetables and stir constantly to form a paste, cooking for 1 minute to remove the raw flour taste.

   1:00 · Cook roux
4. 4

   Gradually whisk in the bottled clam juice and the reserved juice from the canned clams, scraping the bottom of the pot to dissolve the roux and prevent lumps.

5. 5

   Add the diced potatoes, thyme, and bay leaves. Bring to a simmer, then reduce heat to maintain a gentle simmer and cook until the potatoes are just tender, about 15 minutes.

   15:00 · Simmer potatoes
6. 6

   Stir in the chopped clams, heavy cream, and milk. Heat gently over low heat until warmed through, about 5 minutes; do not let it boil.

   5:00 · Warm chowder
7. 7

   Remove the bay leaves. Season with salt and black pepper to taste.

8. 8

   Ladle the chowder into bowls and garnish with the reserved crisp bacon and chopped parsley before serving.