New England Clam Chowder

Serves 6

This isn’t the typical “white chowder”—it’s brothy and light, with just a touch of cream for richness.

ingredients

4 6 1/2 oz. cans minced clams, or 2 cups fresh chopped clams
6 slices thick-cut bacon, diced
1 cup onion, chopped
1 cup celery, chopped
2 cloves garlic, minced or grated
1 tbsp. fresh thyme leaves, chopped
2 tbsp. all-purpose flour
4 Idaho potatoes, peeled and cut into 1/2" cubes
4 cups clam juice (bottled or fresh)
2 bay leaves
1 cup heavy cream
salt and freshly ground black pepper
chives

directions

If using canned clams, drain and reserve the juice (about 2 cups of liquid). In a large saucepan over medium-low heat, slowly render the bacon until crisp, 15 to 20 minutes. Remove bacon and set aside. Add onion, celery and garlic to the remaining bacon fat, and cook over medium heat until soft, about 10 minutes. Add thyme and flour, and stir until thoroughly incorporated. Add potatoes, clam juice and bay leaves; bring to a simmer. Cook until potatoes are soft, about 10 minutes. Mash some of the potatoes against the side of the pan to thicken the chowder. Remove from heat, and stir in the clams and cream. Season to taste and let sit 1 hour. Gently reheat, and garnish with bacon and chives.

Source: Rachael Tibbits