Classic New England Clam Chowder Recipe -- Yankee Magazine

Step 1

Instructions

Step 2

Set a 4- to 6-quart pot over medium-low heat. Add the bacon and cook, turning occasionally, until crisp, 10 to 12 minutes. Remove the bacon, leaving the fat in the pot, and crumble into small pieces; set aside.

Step 3

Add the butter, onion, celery, thyme, and bay leaves to the pot. Cook, stirring often, until onions are tender and translucent, 6 to 8 minutes.

Step 4

Return the bacon to the pot and stir. Reduce the heat to low and cook, stirring occasionally, while you prepare the potatoes.

Step 5

In a 2- to 3-quart pot on high heat, boil the diced potatoes in salted water until tender, 5 to 8 minutes. Drain and set aside.

Step 6

Turning back to the onion/bacon mixture, increase the heat to medium-low.

Step 7

Add the flour gradually, stirring continuously, until a thick paste forms. Stir and cook 5 minutes.

Step 8

Increase the heat to medium and slowly add the bottled clam juice, 1 cup at a time, incorporating it into the mixture before adding more.

Step 9

Increase the heat to medium-high and add the potatoes and clam meat with its juices. Keep stirring 5 minutes, until the clams are tender.

Step 10

Add the cream slowly; then stir in the white pepper.

Step 11

Discard the bay leaves before serving. Serve hot.

Step 12

Additional Notes:

Step 13

Many supermarkets carry frozen, chopped clam meat in 1-pound containers, which is fresher than canned and just as convenient. Simply defrost before using.