New England Clam Chowder

Tap an ingredient or step to check it off.

1. 1Step 1: Place the clams and water into a large pot and cover. Turn the heat to medium-high. Once the clams open, remove them to a bowl and tent with foil. Strain the broth through a coffee filter or fine-mesh strainer and reserve for later.
2. 2Step 2: Heat a large heavy pot or Dutch oven to medium-low and add the bacon. Cook the bacon until crisp (about 7-10 minutes) then remove the pieces to a plate while reserving the fat in the pot.
3. 3Step 3: Add the onions and celery to the pot along with the butter and cook until soft and translucent (about 10 minutes). Add the garlic and cook for another 1-2 minutes or until fragrant.
4. 4Step 4: Add the flour to the pot. Mix well and cook for about 2 minutes or until white spots disappear. Add the white wine and cook for 1 minute while whisking. Add with the freshly made clam broth (if using the whole clams) or the storebought clam juice and continue to whisk to incorporate.
5. 5Step 5: Add the potatoes, thyme, and bay leaves and bring to a boil.
6. 6Step 6: Once boiling, turn the heat to low and simmer for 20-25 minutes or until the potatoes are tender. Make sure to stir frequently to avoid sticking.
7. 7Step 7: Add the clams and their juices along with the cream. Add half of the reserved bacon to the pot as well. Bring to a low simmer then remove the pot from the heat.
8. 8Step 8: Stir in the parsley and taste the soup. Adjust salt and pepper to taste. If the soup is too thin, start with 1 tablespoon of instant mashed potato flakes and stir. The soup will thicken right up!
9. 9Step 9: Let the soup sit off the heat for 5 minutes then add to bowls. If using the fresh clams, divide them into each bowl along with the remaining bacon. Serve with oyster crackers. Enjoy!