New England Clam Chowder

Step 1

Place the clams and 3 cups of 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.

Step 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.

Step 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.

Step 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.

Step 5

Add the potatoes, thyme, and bay leaves and bring to a boil.

Step 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.

Step 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.

Step 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!

Step 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!