Yields:
6 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
40 Mins
Total Time:
1 Hr
The highlight of Creamy New England Clam Chowder is the juicy clams, paired with diced potatoes, fragrant onions, flavorful bacon, and an assortment of herbs, achieving its peak in the ideal blend of flavors. This luxurious and smooth chowder, born on the northeastern shores of the United States, goes beyond seasonal boundaries, providing comfort on cold days and carrying you to the serene shores where the sea embraces the land with each spoonful.
Ingredients
Adjust Servings
Instructions
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In a large pan over medium heat, cook the chopped bacon until it becomes crispy. Transfer the bacon to a plate.
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Melt the butter in a large pot over medium heat. Add onion and celery in the pot and sauté until vegetables are tender. Add the garlic and cook for 30 seconds. Sprinkle the flour and stir well to create a roux. Cook for 2 minutes to eliminate the raw flour taste.
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Add diced potatoes to the pot and stir to coat them with the roux. Pour in clam juice, water, and add the bay leaf and dried thyme. Bring the mixture to a boil and season with salt and black pepper. Reduce heat to low and let it cook until the potatoes are tender, about 15-20 minutes.
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Turn off the heat and remove the bay leaf. Pour in the heavy cream and add the chopped clams and bacon (reserve some bacon bits for garnish later). Ladle the creamy clam chowder into bowls. Garnish with reserved bacon bits, chopped fresh parsley, and serve with some crusty bread if desired.
Notes
Note: Feel free to adjust the thickness by adding more water or cream, and customize with your favorite herbs and spices for added flavor.