Clam chowder is a hearty, flavorful soup that’s perfect for cozy gatherings. Here’s a classic New England-style clam chowder recipe:

Classic New England Clam Chowder

Ingredients:

• 4 cups fresh clams, cleaned and chopped (or 2 cans of chopped clams, drained and reserve the liquid)
• 4 slices bacon, chopped
• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 3 cups clam juice (or the reserved liquid from canned clams)
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 1/2 tbsp all-purpose flour
• 2 tbsp unsalted butter
• 1 tsp fresh thyme (or 1/2 tsp dried thyme)
• Salt and pepper to taste
• Fresh parsley (for garnish)
• Optional: 1 bay leaf

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Clam Chowder Recipe

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Instructions:

1. Cook the bacon:
   • In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Sauté the vegetables:
   • Add the chopped onion and celery to the pot with the bacon fat. Cook for about 5 minutes until softened and fragrant.
   • Add the diced potatoes and thyme, and stir to combine.
3. Make the broth:
   • Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
   • Slowly pour in the clam juice (or reserved liquid from canned clams), stirring constantly to avoid lumps. Bring the mixture to a boil, then lower the heat and simmer for 10-15 minutes, or until the potatoes are tender.
4. Add the clams and dairy:
   • Add the chopped clams (and any juice from the canned clams if using) into the pot. Stir in the whole milk and heavy cream, and simmer for another 5-7 minutes. Be careful not to let it boil too vigorously, or the cream may curdle.
5. Season and finish:
   • Taste the chowder and add salt and pepper as needed. If using, add the bay leaf at this point and remove it before serving.
   • Stir in the cooked bacon (saving a bit for garnish if desired) and heat through.
6. Serve:
   • Ladle the chowder into bowls, garnish with fresh parsley, and top with a sprinkle of crispy bacon if you saved some. Serve with crusty bread or oyster crackers on the side.

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Tips:

• If you’re using fresh clams, you can steam them open in a little water, remove them from the shell, and reserve the broth to use as part of the clam juice. Just be sure to strain it to remove any sand.
• For a thicker chowder, you can mash some of the potatoes in the pot with a spoon or potato masher, or even puree part of the soup and stir it back in.
• If you prefer a lighter version, you can substitute the heavy cream with half-and-half or use only milk.

Enjoy your creamy, comforting clam chowder Recipes! It’s perfect for a cozy brunch or a satisfying meal. 🦪🍲