Name: New England Clam Chowder
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 4 slice bacon (chopped); 2 tablespoon unsalted butter; 1 medium yellow onion (diced); 2 celery ribs (diced); 3 clove garlic cloves (minced); ⅓ cup all-purpose flour; 3 can chopped clams (6.5 oz each) (drained, juice reserved); 8 ounce clam juice; 1.5 pound Yukon Gold potatoes (cut into ½-inch cubes); 1 teaspoon dried thyme; 1 bay leaf; 2 cup whole milk; 1 cup heavy cream; ½ teaspoon kosher salt; ½ teaspoon black pepper; 2 tablespoon fresh parsley (chopped); oyster crackers, for serving

Instructions

Crisp the bacon
Crisp the bacon:
Cook 4 slices chopped bacon in a large Dutch oven over medium heat for 6 to 7 minutes, until crisp. Transfer to a paper towel-lined plate, leaving the fat in the pot.
Aromatics and roux
Aromatics and roux:
Add 2 tablespoons butter, 1 diced onion, and 2 diced celery ribs and cook for 5 minutes. Add 3 minced garlic cloves for 30 seconds, then sprinkle in ⅓ cup flour and stir for 1 minute.
Simmer the potatoes
Simmer the potatoes:
Slowly whisk in the reserved juice from 3 cans of clams and 1 bottle (8 ounces) clam juice. Add 1½ pounds cubed potatoes, 1 teaspoon dried thyme, and 1 bay leaf. Simmer for 12 to 15 minutes, until the potatoes are tender.
Make it creamy
Make it creamy:
Reduce the heat to low and stir in 2 cups whole milk and 1 cup heavy cream. Add the drained clams, ½ teaspoon kosher salt, and ½ teaspoon black pepper and heat gently for 5 minutes without boiling, until thickened.
Serve
Serve:
Discard the bay leaf and ladle the clam chowder into bowls. Top with the crispy bacon and 2 tablespoons chopped parsley and serve with oyster crackers.

Tips

Add the clams at the very end; overcooking makes them rubbery. Never let the chowder boil after adding the dairy, or it can curdle. For fresh clams, steam 4 pounds littlenecks in 1 cup water until they open, then chop the meat and use the strained broth in place of the bottled clam juice.

Storage

Store leftover clam chowder in the refrigerator for up to 3 days and reheat gently over low heat, stirring often. Freezing isn't recommended, because the potatoes and cream turn grainy.