New England Clam Chowder
- 4 cans (6 1/2 oz.) chopped clams in juice
- 4 slices bacon, cut into 1/2" pieces
- 1 stick unsalted butter
- 2 cups finely diced yellow onions
- 4 ounces flour (about 1/3 cup)
- 1 cup finely diced celery
- 1.5 teaspoons minced garlic
- 6 fresh thyme leaves picked, or 1 tsp dry
- 2 bay leaves
- 3 cups 1/2" cubed, peeled potatoes, about 1 1/4 pounds
- 5 cups clam juice
- 2 cups heavy cream
- 0.25 teaspoon freshly ground black pepper
- salt and pepper to taste
- chopped parsley for garnish
- soda crackers or saltines
- Drain the juice from the clams and reserve. You should have 6 cups between the clam juice and the juice from the clams. If you don’t, add water to make up the difference.
- In a large heavy gauge pot cook the bacon until fat is rendered (don’t cook until the bacon is crisp. It should be tender.)
- Add the butter, onions and cook until softened, about 5 minutes.
- Add the flour and continue to stir, cooking for 2 minutes. Be careful not to let brown.
- Add the and celery, garlic, thyme and bay leaves.
- Add the potatoes and clam broth, and bring to a boil. Lower the heat, cover, and simmer for 20 to 30 minutes, or until the broth thickens slightly and the potatoes are very tender.
- Remove from the heat, stir in clams and heavy cream and season with pepper and salt, if necessary.