New England-Style Clam Chowder

A traditional New England clam chowder with bacon, potatoes, and clams in a rich, creamy broth. This hearty soup features a blonde roux base and classic New England flavors.

Ingredients

  • 0.5 Cup Bacon, diced
  • 0.5 Cup Onion, minced
  • 2 Tbsp Garlic, minced
  • 0.5 Cup Celery, finely diced
  • 0.33 Cup Flour
  • 1 Quart Clam juice
  • 1 Quart Milk
  • 2 lbs Frozen chopped clams
  • 2 each Bay leaves
  • 1 sprig Thyme
  • 1 lb Potatoes, ¼ in dice
  • 1.5 cup Heavy cream
  • 1 Salt
  • pepper
  • hot sauce
  • Worcestershire

Instructions

  1. Cook the bacon in a large saucepot; add the onions, garlic, and celery and sweat until they are translucent.
  2. Add the flour; cook to make a blond roux.
  3. Add the clam juice and milk gradually and incorporate it completely, working out any lumps that may form.
  4. Add chopped clams, bay leaves and thyme.
  5. Simmer for 30 minutes.
  6. Add the potato to the soup and simmer until tender.
  7. Add cream; adjust the seasoning to taste with salt, pepper, Tabasco, and Worcestershire.