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New England Clam Chowder is a quintessential dish that embodies the essence of comfort food. With its rich, creamy base, tender clams, and hearty vegetables, this chowder has warmed the hearts and bellies of many for generations. Originating from the coastal waters of New England, this chowder not only showcases the region's abundant seafood but also reflects a culinary tradition that prioritizes fresh, local ingredients and time-honored cooking techniques.

Classic New England Clam Chowder

Discover the heartwarming flavors of Creamy New England Clam Chowder, a classic comfort food that transcends generations. This rich and velvety dish combines tender clams, hearty vegetables, and a creamy base, making it perfect for cozy gatherings. Learn about its historical roots and the key ingredients that contribute to its delightful taste. Our guide walks you through the preparation steps, ensuring you can recreate this beloved recipe in your kitchen for family and friends. Enjoy a bowl of warmth and tradition today!
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Ingredients
  

4 slices of thick-cut bacon, diced

1 medium onion, finely chopped

2 ribs of celery, diced

2 medium Yukon gold potatoes, peeled and cut into ½-inch cubes

2 cups clam juice

1 cup heavy cream

1 cup half-and-half

2 cans (6.5 oz each) minced clams, drained (reserve the liquid)

2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)

2 tablespoons all-purpose flour

Salt and freshly ground black pepper, to taste

Chopped fresh parsley, for garnish

Lemon wedges, for serving (optional)

Instructions
 

Cook the Bacon: In a large pot or Dutch oven, heat the diced bacon over medium heat. Cook the bacon for about 5-7 minutes or until it is crispy and golden brown. Once cooked, use a slotted spoon to remove the bacon from the pot, draining it on paper towels. Leave the tasty rendered fat in the pot to flavor the chowder.

    Sauté the Vegetables: In the same pot, add the finely chopped onion and diced celery to the hot bacon fat. Sauté the mixture for approximately 4-5 minutes, stirring regularly, until the vegetables are softened and translucent.

      Add the Potatoes: Incorporate the diced Yukon gold potatoes, clam juice, and the reserved liquid from the canned clams into the pot. Increase the heat to bring the mixture to a fully rolling boil. Once boiling, reduce the heat to a gentle simmer and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

        Thicken the Chowder: In a small bowl, whisk together the all-purpose flour with 1-2 tablespoons of the clam chowder liquid to create a smooth paste. Slowly add this mixture back into the pot while stirring continuously to ensure a creamy consistency and to avoid lumps.

          Add the Cream and Clams: Pour in the heavy cream and half-and-half, stirring well to combine all ingredients. Gently fold in the drained minced clams and fresh thyme leaves. Season the chowder with salt and freshly ground black pepper to taste. Allow it to simmer on low for an additional 5-10 minutes to let the flavors meld, taking care not to let it boil.

            Serve: Ladle the creamy chowder into individual bowls. Garnish each serving with crispy bacon bits and a sprinkle of fresh parsley for color. If desired, serve with lemon wedges on the side for a refreshing zing.

              Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings

                Presentation Tips: For a lovely visual presentation, consider serving the chowder in rustic bread bowls or adding a dash of paprika for color before garnishing with parsley.