New England Clam Chowder

A thick, creamy chowder of clams, potatoes, and bacon, classic New England comfort.

Ingredients

• 4 slices bacon, diced
• 1 onion, chopped
• 2 celery stalks, diced
• 3 tablespoons all-purpose flour
• 3 cups bottled clam juice
• 3 medium potatoes, peeled and diced
• 2 cans (6.5 oz each) chopped clams, drained (juice reserved)
• 2 cups half-and-half
• 1 bay leaf
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley, for garnish

Directions

1. Cook the bacon in a pot until crisp; remove some for garnish, leaving the fat.
2. Saute the onion and celery in the bacon fat until soft.
3. Sprinkle in the flour and cook 1 minute, then whisk in the clam juice and reserved clam liquid.
4. Add the potatoes, bay leaf, and thyme and simmer until the potatoes are tender, about 15 minutes.
5. Stir in the half-and-half and clams and heat through gently without boiling.
6. Discard the bay leaf, season with salt and pepper, and serve topped with bacon and parsley.

Notes

Adapted from Jeff Smith, The Frugal Gourmet, who explored America’s regional classics.