New England Clam Chowder

READY IN: 1hr 15mins




  • In a large heavy pot cook the bacon until crisp and the fat is rendered, remove and set aside.
  • Add the onions and celery season with salt and pepper and cook until softened, about 5 minutes.
  • Add the garlic, thyme and bay leaves and crushed red pepper flakes, and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown.
  • Add the flour and cook an additional 3 minutes.
  • Add clams with all the juice, and the potatoes and bring to a boil, simmer for 20 to 30 minutes or until the broth thickens slightly and the potatoes are very tender.
  • Reduce heat to low and stir in heavy cream add crush bacon and season with pepper and salt.
  • Cover, and Stirring often.
  • (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.) Remove from the heat. (Do not allow to boil after adding the cream as it could break).
  • Set aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat, and slowly reheat, being careful not to bring to the boil. Serve hot, garnished chives.