New England Clam Chowder

New England Clam Chowder is a rich and creamy soup that is a staple of Northeastern American cuisine. With its roots in the coastal communities of New England, this hearty chowder is made with fresh clams, potatoes, onions, and celery, all simmered in a velvety broth. The addition of bacon adds a smoky depth of flavor, making this dish perfect for a cozy meal on a chilly day. Whether enjoyed at a seaside restaurant or in the comfort of your own home, New England Clam Chowder is a comforting and satisfying dish that captures the essence of coastal living.

Ingredients:

• 2 dozen fresh clams (or 2 cans of chopped clams)
• 4 slices bacon, diced
• 1 large onion, finely chopped
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 3 cups clam juice or seafood stock
• 1 cup heavy cream
• 2 tbsp butter
• 2 tbsp all-purpose flour
• Salt and pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. If using fresh clams, rinse them thoroughly and place them in a large pot with 1 cup of water. Cover and steam over medium heat until the clams open, about 5-7 minutes. Remove the clams from their shells, chop them, and set aside. Reserve the cooking liquid, straining it through a fine-mesh sieve to remove any grit.
2. In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. Add the chopped onion and celery to the pot, cooking until softened, about 5 minutes. Add the minced garlic and cook for another minute.
4. Stir in the diced potatoes and clam juice (including the reserved cooking liquid if using fresh clams). Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
5. In a separate small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the heavy cream, cooking until thickened.
6. Add the roux to the pot with the potatoes and clam juice, stirring well to combine. Add the chopped clams and cooked bacon. Season with salt and pepper to taste.
7. Simmer for another 5 minutes, allowing the flavors to meld together. Serve hot, garnished with chopped fresh parsley.