Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Ingredients:
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups clam juice
- 1 cup heavy cream
- 1 bay leaf
- 1 pound (450 grams) potatoes, peeled and diced
- 2 cans (6.5 ounces each) chopped clams, drained, juice reserved
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside for later.
- In the same pot, add the chopped onion and celery. Sauté until they become soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Sprinkle the flour over the onion, celery, and garlic mixture. Stir well to coat the vegetables with the flour.
- Gradually pour in the clam juice while stirring continuously to avoid any lumps. Add the heavy cream and bay leaf. Bring the mixture to a simmer, stirring occasionally.
- Add the diced potatoes to the pot. Cover and cook until the potatoes are tender, about 15 minutes.
- Stir in the chopped clams and reserved clam juice. Season with salt and pepper to taste. Continue to simmer for an additional 5 minutes to allow the flavors to meld together.
- Remove the bay leaf from the chowder.
- Ladle the clam chowder into bowls and garnish with the reserved crispy bacon and fresh parsley.
- Serve the clam chowder hot, accompanied by oyster crackers or crusty bread.
This recipe yields a creamy and flavorful New England-style Clam Chowder that showcases the delicious combination of clams, potatoes, and aromatic vegetables. It’s a comforting and satisfying soup that captures the essence of authentic clam chowder enjoyed in the northeastern region of the United States.