New England Style Clam Chowder
Creamy, rich milk-based chowder chock full of clams, bacon, potatoes and leeks. Makes a generous pot to feed a crowd or a very hungry family. Leftovers are possibly even better.
Course Main Course, Mains, Soup
Cuisine American
- 12 oz bacon, 1/2 inch dice
- 1 cup chopped leeks about 1 lb. cleaned
- 1 cup chopped yellow onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 3 dry bay leaves
- 1 tbsp chopped fresh thyme or 1 tsp. dried
- 1/2 cup AP flour
- 1 lb potatoes, 1/2 inch dice peel or not (I don't)
- 4 cups clam juice bottled or homemade
- 2 cups heavy cream or whole milk I use milk
- 2 lbs little neck clams shucked and chopped or 3 - 10 oz cans best quality clams chopped
- 2 tbsp finely chopped fresh parsley
- salt and pepper to taste
In a heavy large soup pot (I used 6 qt enameled cast iron with lid), over medium heat render the bacon until crisp. It will take approximately 8-10 minutes.
Stir in the leeks, onions, celery and carrots. Sate until vegetables are softened but not browning, about 3 minutes.
Add 1 tsp of Kosher salt ant about the same of freshly ground black pepper. Stir.
Add the bay leaves and thyme.
Sprinkle the flour over the vegetables and cook for 2 minutes stirring regularly.
Add the potatoes and clam juice. Bring to a boil and then reduce to a simmer. Cover the pot and simmer until the potatoes are fork-tender. Depending on the potatoes, this can take from 10 to 15 minutes.
Add the cream or milk and bring to a simmer. Do not let it boil. Add the clams, stirring, and let cook for five minutes.
Stir in the parsley, season with salt and pepper and either turn the heat off or reduce to the lowest setting. Ladle into bowls and serve.
Keyword chowder, clam chowder, clams, cream soup, feeds a crowd, soup