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New England Clam Chowder stands as one of the quintessential comfort foods in American cuisine, embodying the warmth and satisfaction associated with hearty, homemade dishes. This rich and creamy soup is more than just a meal; it’s a nostalgic experience that transports many back to coastal New England, where the salty sea breeze mingles with the aroma of freshly made chowder wafting through beachside shacks and local diners. As the temperatures drop and the days grow shorter, there’s something particularly comforting about a steaming bowl of clam chowder, making it a beloved staple during the colder months.

New England Clam Chowder

Dive into the comforting world of New England Clam Chowder with this delicious recipe that brings the seaside straight to your kitchen. Experience the rich flavors of fresh clams, smoky bacon, and creamy goodness that make this soup a beloved classic. Perfect for chilly nights, family dinners, or a cozy gathering, this chowder is sure to warm your heart. Click through to explore this step-by-step recipe and make your own bowl of nostalgia today!
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Ingredients
  

4 cups fresh clams (or canned clams, drained)

4 slices thick-cut bacon, diced

1 medium onion, finely chopped

2 cloves garlic, minced

3 large potatoes, peeled and diced

1 cup celery, diced

1 cup heavy cream

2 cups clam juice or fish stock

1 teaspoon dried thyme

1 bay leaf

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, cook the diced bacon over medium heat until it's crispy. Use a slotted spoon to remove the bacon and set it aside, leaving the fat in the pot.

    Add the chopped onion to the pot with the bacon fat and sauté for about 3-4 minutes, until translucent.

      Stir in the minced garlic and cook for an additional 1 minute until fragrant.

        Add the diced potatoes and celery to the pot, mixing well with the onion and garlic. Cook for another 5 minutes, stirring occasionally.

          Pour in the clam juice (or fish stock) and add the bay leaf and dried thyme. Bring the mixture to a gentle simmer and cook until the potatoes are tender, about 15-20 minutes.

            Once the potatoes are tender, stir in the fresh clams (or canned clams) and heavy cream. Return to a simmer and allow to cook for an additional 5–7 minutes without boiling.

              Season the chowder with salt and pepper to taste. Remove the bay leaf before serving.

                Ladle the chowder into bowls and top with the reserved crispy bacon and freshly chopped parsley for garnish.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

                    - Presentation Tips: Serve the chowder in warm bowls and garnish with a sprinkle of parsley and a side of crusty bread for dipping.