New England Clam Chowder

Building a proper roux and cooking the potatoes directly in the clam broth (not water) is what gives this chowder its full flavor from the very base up.

Instructions

1. 1

   In a large, heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until crisp and the fat has rendered, 6–7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.

2. 2

   Add the butter to the bacon fat and let it melt. Add the onion and celery and cook, stirring occasionally, until softened, 6–7 minutes.

3. 3

   Sprinkle the flour over the vegetables and cook, stirring constantly, for 1–2 minutes to cook out the raw flour taste and form a roux.

4. 4

   Gradually whisk in the combined clam juice (bottled plus reserved liquid) a little at a time, whisking constantly to prevent lumps.

5. 5

   Add the diced potatoes, bay leaves, and thyme. Bring to a simmer.

6. 6

   Cook uncovered, stirring occasionally, for 15–18 minutes, until the potatoes are fork-tender and the broth has thickened slightly — simmering the potatoes directly in the clam-infused broth, rather than boiling them separately in water, is what carries their starch and the clam flavor together into one cohesive base.

7. 7

   Reduce the heat to low and stir in the half-and-half and heavy cream. Warm through gently for 5 minutes — do not let it boil once the dairy is added, or it may curdle.

8. 8

   Stir in the chopped clams and the reserved crisp bacon, and cook just until the clams are heated through, 2–3 minutes (overcooking canned or pre-cooked clams makes them tough and rubbery).

9. 9

   Remove the bay leaves. Season with salt and pepper to taste.

10. 10

    Ladle into bowls, garnish with fresh parsley, and serve hot with oyster crackers.