New England Clam Chowder from Scratch

Ingredients

• 2 lbs fresh clams (or 3 cans 6.5 oz chopped clams with juice reserved)
• 4 strips thick-cut bacon, diced
• 1 large onion, diced
• 3 stalks celery, diced
• 3 cloves garlic, minced
• 3 cups Yukon Gold potatoes, peeled and cubed (1/2-inch)
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1.5 cups clam juice or fish stock
• 2 sprigs fresh thyme
• 2 bay leaves
• 2 tablespoons unsalted butter
• Salt and white pepper to taste
• Oyster crackers for serving

Instructions

1. 1

   If using fresh clams, steam them in 1/2 cup water until open, about 5 minutes. Reserve all liquid and chop the clam meat. Strain liquid through a fine sieve.

2. 2

   Cook bacon in a large heavy pot over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.

3. 3

   Add butter to the pot. Sauté onion and celery until soft and translucent, about 5 minutes. Add garlic and cook 1 minute.

4. 4

   Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.

5. 5

   Gradually whisk in clam juice and reserved clam liquid, a little at a time, whisking to avoid lumps.

6. 6

   Add potatoes, thyme, and bay leaves. Bring to a simmer and cook for 15-20 minutes until potatoes are fork-tender.

7. 7

   Reduce heat to low. Pour in milk and cream and stir gently. Do not boil after this point. Add clam meat and half the bacon.

8. 8

   Simmer for 5 minutes to meld flavors. Remove thyme sprigs and bay leaves. Season with salt and white pepper. Serve in warm bowls topped with reserved bacon and oyster crackers.