Simple New England Clam Chowder

How to Make Simple New England Clam Chowder at Home

Recipes may be AI-assisted. Always verify ingredients for allergies and dietary needs.

Ingredients

• 2 pounds fresh clams
• 2 medium potatoes
• 1 medium onion
• 2 stalks celery
• 1 cup heavy cream
• 4 tablespoons butter
• 1 teaspoon fresh thyme
• 4 slices bacon
• 2 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 leaf bay leaf

Instructions

1. 1

   In a large pot, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the drippings in the pot.

2. 2

   Add butter to the pot with the bacon drippings and melt over medium heat.

3. 3

   Chop the onion and celery, then add them to the pot. Sauté until softened, about 5 minutes.

4. 4

   Peel and dice the potatoes into small cubes, then add them to the pot along with the chicken broth, thyme, bay leaf, salt, and pepper.

5. 5

   Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.

6. 6

   While the potatoes are cooking, scrub the clams under cold water to remove any sand or grit.

7. 7

   Once the potatoes are tender, add the clams to the pot and cover. Cook for 5-10 minutes until the clams open.

8. 8

   Stir in the heavy cream and crumbled bacon. Heat through for an additional 2-3 minutes.

9. 9

   Remove the bay leaf and serve hot, garnished with additional thyme if desired.