Thick, creamy, loaded with clams and potatoes. Made with fresh clams steamed open in white wine. The kind of chowder that makes you understand why New Englanders are so proud of it.

New England Clam Chowder

Stephanie Sharpe

@steph

about 1 month ago

Thick, creamy, loaded with clams and potatoes. Made with fresh clams steamed open in white wine. The kind of chowder that makes you understand why New Englanders are so proud of it.

Recipe

Ingredients

·4 lbs fresh clams or 3 cans chopped clams

·4 slices thick-cut bacon diced

·1 large onion diced

·3 stalks celery diced

·3 medium potatoes cubed

·2 cups clam juice

·2 cups heavy cream

·3 tbsp flour

·Fresh thyme, salt and pepper

Instructions

1.Cook bacon until crispy, remove and set aside. Leave fat in pot.

2.Sauté onion and celery in bacon fat until soft.

3.Sprinkle flour and stir 2 minutes.

4.Add clam juice and potatoes. Simmer until potatoes are tender.

5.Add clams and cream. Simmer gently — never boil after adding cream.

6.Season, top with bacon, and serve with oyster crackers.

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