How to make Clam Chowder

Sure, here’s a traditional New England Clam Chowder recipe:

• 6 slices of bacon, chopped
• 1 large onion, finely chopped
• 2 celery stalks, finely chopped
• 3 tablespoons all-purpose flour
• 3 cups clam juice
• 2 cups peeled and cubed potatoes
• 3 cups chopped clams (canned or freshly cooked)
• 2 cups heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish (optional)
• Cook the bacon: In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the bacon grease in the pot.
• Saute the vegetables: In the same pot with the bacon grease, sauté the chopped onion and celery until they become soft and translucent, usually for about 5 minutes.
• Add flour: Sprinkle the flour over the sautéed vegetables and stir well, cooking for another 2 minutes to create a roux.
• Pour in liquids: Gradually add the clam juice while stirring continuously to avoid lumps from forming. Stir until the mixture thickens.
• Add potatoes: Add the cubed potatoes to the pot, bring the mixture to a simmer, and cook for about 15-20 minutes until the potatoes are tender.
• Incorporate clams and cream: Once the potatoes are cooked, add the chopped clams and pour in the heavy cream. Stir gently and allow the chowder to heat through without boiling.
• Season and serve: Season the chowder with salt and pepper according to your taste. Ladle the clam chowder into bowls, topping each with the crispy bacon pieces and some fresh parsley for garnish, if desired.

Tips:

• If using fresh clams, steam or boil them separately, then chop the meat. Reserve the clam juice for use in the chowder.
• For a thicker consistency, you can mash some of the potatoes against the side of the pot with a fork.
• Be careful not to let the chowder boil after adding the cream to prevent curdling.

This New England Clam Chowder offers a rich, creamy, and flavorful experience, perfect for a comforting meal. Adjust the seasonings and ingredients to suit your preferences.