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New England Clam Chowder

Creamy New England clam chowder with fresh clams, smoky bacon, potatoes and thyme.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1.5 kg fresh clams scrubbed
  • 150 g thick-cut bacon diced
  • 30 g butter
  • 1 onion diced
  • 2 celery stalks diced
  • 2 tbsp plain flour
  • 500 ml clam cooking liquid or bottled clam juice
  • 600 g waxy potatoes cubed
  • 2 sprigs thyme
  • 1 bay leaf
  • 250 ml whole milk
  • 250 ml double cream
  • Salt and black pepper
  • Oyster crackers to serve

Method
 

  1. Steam the clams in 500 ml water, covered, for 6–8 minutes until open. Strain and keep the liquid. Chop the meat.
  2. Fry the bacon in a large pot until crisp.
  3. Add the butter, onion and celery and cook for 6 minutes.
  4. Stir in the flour for 1 minute, then add the clam liquid, potatoes, thyme and bay. Simmer for 15 minutes.
  5. Add the milk, cream and clams and warm gently without boiling.
  6. Season and serve with oyster crackers.

Notes

Strain the clam liquid through a coffee filter to remove any grit.