Authentic New England style chowder is creamy, white, and potato-heavy—never red (that's Manhattan). It relies on the juice from the clams (clam liquor) for its briny ocean flavor, balanced by rich cream, smoky bacon, and tender potatoes.
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12 items
In a large soup pot, cook the chopped bacon until crisp. Remove bacon with a slotted spoon, leaving fat in the pot.
Add butter to the bacon fat. Sauté onion and celery until soft, about 5 minutes.
Stir in flour and cook for 1 minute to make a roux (do not brown).
Gradually whisk in the reserved juice from the canned clams and the bottle of clam_juice to avoid lumps.
Add potatoes, bay_leaf, and thyme. Bring to a and cook until potatoes are tender, about 15 minutes.
Stir in the half_and_half and heavy_cream. Heat through but do not boil.
Stir in the clams (meat) and most of the cooked bacon. Cook for 2 mins to warm the clams (do not overcook or they get rubbery).
Discard bay leaf. Season with salt (carefully, clams are salty) and plenty of pepper.
Serve garnished with remaining bacon and oyster crackers.
