Authentic New England Clam Chowder

Ingredients

• 6 slices thick-cut bacon, diced into 1/2-inch pieces
• 3 tablespoons unsalted butter
• 1 large yellow onion, finely diced
• 2 ribs celery, finely diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 bottles (8 ounces each) clam juice (16 ounces total)
• Two cans (6.5 ounces each) minced or chopped clams, liquid drained and reserved
• 1.5 pounds Yukon Gold or Russet potatoes, peeled and cut into 1/2-inch cubes
• 1 dried bay leaf
• 1 teaspoon fresh thyme leaves
• 1 cup heavy whipping cream
• 1 cup whole milk
• 1 teaspoon kosher salt, to taste
• 1/2 teaspoon freshly cracked black pepper
• Pinch of cayenne pepper
• Oyster crackers and fresh chives, for serving

• 180g thick smoked streaky bacon, diced
• 45g unsalted butter
• 1 large brown onion, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 45g plain flour
• 480ml clam juice or fish stock
• 370g canned chopped clams (liquid reserved)
• 700g potatoes, peeled and diced into 1cm cubes
• 1 dried bay leaf
• 1 tsp fresh thyme leaves
• 240ml double cream
• 240ml whole milk
• 6g kosher salt
• 2g cracked black pepper
• Pinch of cayenne pepper
• Oyster crackers and chopped chives, to serve

Instructions

1. Render Bacon

   Place diced bacon in a large 5-quart Dutch oven over medium heat. Cook for 7 to 8 minutes, stirring occasionally, until crisp and golden brown. Using a slotted spoon, transfer bacon to a paper towel-lined plate, leaving rendered fat in the pot.

   Visual Cue Crisp browned bacon; clear bacon fat in pot.

2. Sauté Aromatics

   Add butter to the bacon fat over medium heat. Stir in diced onion and celery. Cook for 5 to 6 minutes until vegetables are translucent and soft. Add minced garlic and cook 1 minute until fragrant.

   Texture Cue Vegetables soften without taking on dark brown color.

3. Build the Roux

   Sprinkle flour over the vegetables. Cook, stirring constantly, for 2 minutes to cook out raw flour flavor.

   Visual Cue Vegetables coated in a pale golden paste.

4. Add Clam Liquid and Potatoes

   Gradually pour in the bottled clam juice and the reserved liquid drained from the canned clams, whisking constantly to prevent lumps. Add diced potatoes, bay leaf, thyme, salt, black pepper, and cayenne. Bring to a boil.

   Visual Cue Liquid becomes smooth and begins to thicken.

5. Simmer Potatoes Until Tender

   Reduce heat to medium-low, cover partially, and simmer for 15 minutes, until potatoes are completely tender when pierced with a fork. Use a potato masher or back of a spoon to gently crush a few potato chunks against the pot side to thicken the soup.

   Texture Cue Potatoes are tender and broth takes on creamy body.

6. Finish with Cream and Clams

   Reduce heat to low. Stir in heavy cream, whole milk, and the reserved minced clams. Simmer gently for 3 to 5 minutes to warm through (do not boil). Discard bay leaf. Taste and adjust salt and pepper.

   Texture Cue Silky, velvety chowder with tender clams.

7. Garnish and Serve

   Ladle into warm bowls. Top with crispy reserved bacon, finely snipped chives, and a handful of oyster crackers.

   Visual Cue Creamy white chowder with contrasting golden bacon and green chives.