New England Clam Chowder - 2 Quarts

Dive into the delicious world of creamy New England clam chowder with our ultimate guide! Discover the rich history, essential ingredients like fresh clams and crispy bacon, and step-by-step instructions to create this comforting classic at home. Whether you're a seasoned cook or a kitchen novice, you'll find tips and twists to elevate your chowder experience. Click through now to explore mouthwatering recipes and start your culinary adventure!

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Ingredients

4 slices thick-cut bacon, chopped

1 medium onion, diced

2 celery stalks, diced

1 medium carrot, diced

2 cloves garlic, minced

4 medium potatoes, peeled and cubed

3 cups clam juice (or seafood stock)

2 cups heavy cream

2 (6.5 oz) cans of chopped clams, drained (retain juice)

1 teaspoon dried thyme

1/2 teaspoon black pepper

Salt to taste

Fresh parsley, chopped (for garnish)

Instructions

In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.

Add the diced onion, celery, and carrot to the pot with the bacon drippings. Sauté for about 5-7 minutes or until the vegetables are tender.

Stir in the minced garlic and cook for another minute until fragrant.

Add the cubed potatoes to the pot, followed by the clam juice and the juice from the clams. Bring to a boil, then reduce heat and let it simmer for 15-20 minutes, or until the potatoes are tender.

Once the potatoes are fork-tender, stir in the heavy cream, drained clams, dried thyme, pepper, and salt. Let it simmer for an additional 5 minutes to warm everything through.

Adjust seasoning to taste, and if desired, add back the crispy bacon for a final touch.

Serve the chowder hot, garnished with freshly chopped parsley.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 8