New England Clam Chowder
Total time1 hr
Prep time20 min
Cook time40 min
4.7(5)
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Learn more →Ingredients
4 servings
- 3 oz salt pork or thick-cut bacon, cut into small dice
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 2 stalks celery, finely diced
- 3 tbsp all-purpose flour
- 2 cans (6.5 oz each) chopped clams, juice reserved
- 1 bottle (8 oz) clam juice
- 1 cup water
- 1 lb yukon gold potatoes, peeled and cut into ½-inch cubes
- 1 bay leaf
- ½ tsp dried thyme
- 1 cup heavy cream
- salt and pepper, to taste
For serving
- oyster crackers, for serving (optional)
- fresh chives, chopped, for serving (optional)
Instructions
- 1
Place the diced salt pork in a large pot or Dutch oven over medium heat and cook, stirring occasionally, until the fat has rendered and the pieces are lightly browned and crisp, about 6–8 minutes. Add the butter and let it melt.
- 2
Add the onion and celery to the pot and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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