Famous New England Clam Chowder
A hearty, cream-style clam chowder with potatoes, onion and bacon.
3 potatoes, peeled and diced into 1/2-inch pieces
1/4 pound bacon, chopped
1 tablespoon butter
1 onion, diced
2 tablespoons all-purpose flour
1 teaspoon dried thyme
2 cups clam juice
3 cups half-and-half (light cream)
3 (6.5-ounce) cans diced clams, undrained
1/4 teaspoon ground black pepper, or to taste
2 tablespoons chopped fresh flat-leaf parsley
- Place potatoes in a shallow pot with enough cold water to cover by 1 inch. Bring to a boil over high heat, about 5 minutes. Once a boil is reached, drain immediately and rinse under cool, running water. Set aside.
- Heat a 4-quart stockpot over medium heat. Add bacon and cook, stirring frequently, until fat is rendered and bacon is wilted.
- Add butter to pot and cook onions, stirring frequently, until translucent, about 5 minutes. Add flour and thyme, stirring well. Let flour cook another 5 minutes.
- Add clam juice gradually, allowing the flour mixture to absorb it. Pour in half-and-half slowly, stirring to smooth out any lumps of flour.
- Once the cream is warmed through, add the potatoes and clams with their juice. Allow potatoes to finish cooking and chowder to heat through, 5 to 10 minutes or until potatoes are tender. Season with pepper. Divide among serving bowls and garnish with parsley.
Makes 6 servings.