New England Clam Chowder

Quick facts

Ingredients

• 4 slices bacon, diced
• 1 medium onion, diced
• 2 celery ribs, diced
• 2 tbsp all-purpose flour
• 2 bottles clam juice, 8 oz each
• 2 medium Yukon Gold potatoes, 1/2-inch dice
• 1 bay leaf
• 1/2 tsp dried thyme
• 2 cups half-and-half
• 2 cans chopped clams, 6.5 oz each, drained with liquid reserved
• 1/2 tsp black pepper
• Salt to taste
• Chopped parsley or chives for serving

Step-by-step method

1. Cook bacon in a heavy pot over medium heat until crisp. Transfer bacon to a plate, leaving about 2 tablespoons of fat in the pot.

2. Add onion and celery and cook 5–6 minutes until softened. Sprinkle flour over the vegetables and stir for 1 minute.

3. Slowly whisk in clam juice plus the reserved liquid from the canned clams. Add potatoes, bay leaf and thyme. Simmer 12–15 minutes until the potatoes are tender.

4. Reduce heat to low and add half-and-half. Warm gently without a hard boil, which can cause the dairy to separate.

5. Stir in clams and half of the bacon. Cook only 2–3 minutes, just until the clams are hot. Season with black pepper and taste before adding salt because clam juice and bacon are already salty.

6. Remove bay leaf. Ladle into bowls and finish with remaining bacon and parsley or chives.

How to know it is done

Use the visual cues described in the method and, when appropriate, an instant-read thermometer. Do not rely on time alone because ingredient size, oven calibration and cookware can change the cooking rate.

Tips for the best result

• Add clams at the end; prolonged boiling makes them tough.
• Yukon Gold potatoes hold their shape while still releasing enough starch to give the soup body.
• If you prefer thicker chowder, mash a few potato cubes against the side of the pot instead of adding more flour.

Variations and substitutions

You can adjust heat and seasonings to taste. When substituting a major ingredient or dairy product, keep a similar quantity and fat/moisture level so the final texture stays close to the original.

Storage and reheating

Refrigerate up to 3 days and reheat gently over low heat. Freezing is not recommended because potatoes and dairy can change texture after thawing.

Approximate nutrition per serving

Approximately 410 calories per serving. Nutrition is an estimate and varies with brands, portion size and substitutions.