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New England Clam Chowder is a beloved classic that evokes the essence of coastal dining. Its creamy texture and rich flavors have made it a staple in homes and restaurants alike, where it delivers a warm, comforting embrace with every spoonful. This dish is not just food; it is a representation of the culinary heritage that defines New England.

Classic New England Clam Chowder

Experience the warmth of coastal New England with this classic clam chowder recipe. With a creamy texture and rich flavors, it's perfect for cozy nights or family gatherings. This dish combines fresh clams or canned alternatives with crispy bacon, sautéed vegetables, and a touch of heavy cream for a deliciously satisfying meal. Easy to prepare, it's a comforting staple that highlights the essence of New England's culinary heritage. Enjoy each spoonful as a nostalgic embrace of home cooking.
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Ingredients
  

4 cups fresh clams (cleaned and shucked, or substitute with canned clams)

4 cups clam juice or seafood stock

4 slices of thick-cut bacon (diced)

1 medium onion (finely chopped)

2 stalks of celery (diced)

1 large potato (peeled and diced)

1 cup heavy cream

1 cup whole milk

2 tablespoons all-purpose flour

2 tablespoons unsalted butter

1 teaspoon fresh thyme (or ½ teaspoon dried thyme)

2 bay leaves

Salt and pepper to taste

Fresh parsley (chopped, for garnish)

Instructions
 

Prepare the Clam Base: If using fresh clams, place them in a large pot with a splash of water and steam over medium heat for 5-7 minutes, or until the clams have opened. Remove from heat, shuck the clams, and set them aside. Strain the reserved clam juice through a fine-mesh sieve to eliminate any grit, and keep the juice for later.

    Cook the Bacon: In a large, heavy-bottomed pot, add the diced bacon over medium heat. Cook for about 5-7 minutes, or until the bacon is crispy and golden brown. Use a slotted spoon to remove the bacon and set it aside on a paper towel, allowing the rendered fat to remain in the pot.

      Sauté Aromatics: With the bacon fat still in the pot, add the finely chopped onion and diced celery. Sauté these aromatics for approximately 5 minutes, stirring frequently until the onion is soft and translucent. Next, sprinkle in the fresh thyme and the flour, stirring continuously for an additional 2 minutes to form a roux.

        Build the Chowder: Slowly pour in the clam juice (or seafood stock), whisking constantly to break up any lumps. Add the diced potatoes and bay leaves to the pot. Bring the mixture to a gentle simmer and cover. Cook for about 15-20 minutes, or until the potatoes are fork-tender.

          Add the Dairy: Once the potatoes are cooked through, reduce the heat to low. Stir in the heavy cream and whole milk, mixing until well-combined. Allow the chowder to heat gently for an additional 5-10 minutes, ensuring it does not reach a boiling point.

            Finish with Clams: Gently fold the chopped clams and crispy bacon back into the chowder. Season generously with salt and pepper to taste. Let the chowder simmer lightly for another 5 minutes, ensuring the clams are warmed throughout.

              Serve: Carefully remove the bay leaves from the pot. Ladle the warm chowder into bowls, and finish with a sprinkle of freshly chopped parsley for a pop of color and freshness.

                Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings

                  - Presentation Tips: To elevate your serving, consider using rustic bread bowls or topping each bowl with additional crispy bacon bits and a sprig of thyme for a beautiful flourish. Enjoy with oyster crackers on the side for added crunch!